Galina Chehirian
5 eggs, separated yolks and whites
1 cup sugar
1 lemon- the juice and the zest
3/ 4 c orange juice (2 oranges)
3/ 4 c white wine
1/ 4 c rum or brandy
2 tbs gelatin ( Knorr gelatin)
Garnish
1 cup whipping cream
2 tbs sugar
1 ts vanilla extract
orange peel, fig slices or berries
In a large mixing bowl whisk the egg yolks with 1/2 of the the sugar to pale yellow fluff. Mix in the wine, rum, the orange and lemon juices.
Soak the gelatin in 1/3 c warm water to desolve. Whisk it in the yolk mixture. Beat the egg whites with the rest of the sugar to a stiff merengue. Combine them with the yolk part by gently folding. Poor into a mold or a spring form. Place in a rimmed platter (in case ther is a spil) Refrigerate for a few hours. Unmold to a cake platter. Cover with a layer of sweetened whipped cream and garnish artistically as Gali would do.