Orange Charlotte

Sprinkle gelatin over orange juice to soften.

Heat sugar and water together until sugar dissolves and bubbles break over the surface.

Remove from heat and stir in the softened gelatin until dissolved.

Add grated orange rind and cool in refrigerator until thick.

Whip the cream and beat the egg whites until very stiff. Beat cooled gelatin mixture until frothy.

Fold egg whites, whipped cream and gelatin mixture together with care.

Line oiled 8-inch mold with the ladyfingers and place the orange sections in the bottom of mold; pour in mixture.

When set, carefully invert on plate to serve.