Orange Fluff Topping For Chiffon Cake


4 egg yolks or 2 eggs
1/2 cup sugar
1/3 cup orange juice
1 tbsp grated orange peel
1 cup whipping cream, stiffly whipped
1/2 cup chopped toasted blanched almonds or grated fresh coconut

In top of double boiler, mix egg yolks, sugar and orange juice. Cook over hot water, stirring constantly, until mixture thickens, about 15 minutes. Stir in orange peel. Cool. Fold in whipped cream and almonds. Serve on slices of chiffon cake.