- 1 meringue disk
- Genoise, split into 2 layers
- Orange-flavored dessert syrup
- Whipped cream lightly flavore
- Spread the meringue layer with whipped cream.
- Top with a genoise layer and brush it with syrup.
- Spread with whipped cream.
- Arrange a layer of orange segments, well drained, on the cream.
- Top with a second genoise layer. Moisten with syrup.
- Ice the top and sides of the cake with whipped cream.