Preserved exactly as written in the original source
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Cream one cup butter.
Add one and one-half cups powdered sugar, grated rind one orange, two tablespoons orange juice, one tablespoon lemon juice.
Add six egg yolks, gradually; six egg whites beaten stiff.
Line pan with two dozen lady fingers split.
Pour mixture in. Set in refrigerator until fingers split.
Modern guidance to help you succeed with this vintage recipe
The high butter and egg content creates a stable, mousse-like emulsion that sets firmly when chilled. Beating egg whites separately incorporates air while maintaining structure, creating a light yet rich filling. The ladyfingers act as both a structural support and absorb moisture from the filling, softening into cake-like layers that bind the dessert together.
This dessert must be made at least 4-6 hours ahead or preferably overnight to allow the ladyfingers to soften and the filling to set properly. It can be assembled up to 2 days in advance, making it ideal for entertaining.
Cover tightly with plastic wrap and store in the refrigerator for up to 3 days. The dessert contains raw egg yolks, so consume within this timeframe and keep consistently chilled. Do not freeze, as the texture will separate and become grainy upon thawing.
AI-generated tips from Chef Cecil's culinary database
This dessert must be made at least 4-6 hours ahead or preferably overnight to allow the ladyfingers to soften and the filling to set properly. It can be assembled up to 2 days in advance, making it ideal for entertaining.
Cover tightly with plastic wrap and store in the refrigerator for up to 3 days. The dessert contains raw egg yolks, so consume within this timeframe and keep consistently chilled. Do not freeze, as the texture will separate and become grainy upon thawing.
