Separate the eggs and chill the egg whites. Beat the egg yolks with the sugar until frothy. Squeeze the oranges and add the juice to the mixture. Prepare the gelatine according to the instructions on the packet and stir into the mixture. Then place in the refrigerator until the mixture is stiff (takes about 2 hours).
Then whip the cream and egg white separately from each other until stiff and mix carefully. Finally fold into the cream.
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