2 dozen lady fingers
1/2 c. unsalted butter
1 c. powdered sugar
1/4 c. milk
1/4 c. granulated sugar
1 tbsp. cornstarch
3 eggs, separated
Juice of 1 orange
Rind of 1/2 orange, grated fine
1/2 pt. heavy cream, whipped

Beat egg yolks until light. Combine granulated sugar, cornstarch, and milk with beaten yolks in double boiler and cook until thick and smooth, stirring constantly; cool. Cream butter and powdered sugar and add the orange juice and rind. Add to the custard mixture and stir well. Fold in stiffly beaten egg whites and whipped cream. Line bottom and sides of mold with lady fingers separated and flat side outward and close together. Pour in filling in mold and cover with remaining lady fingers. Place in refrigerator and chill 24 hours. Serve with whipped cream icing and garnish with orange segments and cherries.