A bit of work, but you make it the day before so you can spend the time.

Ingredients:

• 2 Tab unflavored gelatin (2 envelopes)
• 1 c sugar (divided)
• 1/8 tsp salt
• 12 oz frozen orange juice concntrate
• 6 eggs, separated
• 2 Tab lemon juice
• 1 tsp orange peel, grated
• 1 tsp lemon peel, grated
• 1 pt whipping cream
• 16 ladyfingers

Directions:

1. Line the sides and bottom of a 9 inch springform pan with split lady fingers (cut side in).
2. In the top of a double boiler, mix gelatin, 3/4 c sugar and salt.
3. Stir in OJ concentrate.
4. Heat to scalding.
5. Remove from heat.
6. Beat egg yolks until light.
7. Add some of the OJ mix to the egg yolks, beating constantly (to warm up the eggs – otherwise, if you put the cold eggs into hot stuff they with come out scrambled eggs – they cook instantly.)
8. When you have added enough OJ to the eggs to warm them,  you can add them into the OJ.  Just keep beating.
9. Stir in lemon juice and peels.
10. Cool until syrupy.
11. Beat egg whites until stiff.
12. Beat in the reaming 1/4 cup sugar.
13. Gently fold in the OJ mixture.
14. Whip cream until stiff.
15. Fold into the egg white/OJ mixture.
16. Turn into springform pan.
17. Chill overnight.

Serves: 12

Source:  Sunset Cookbook