Light tiramisu

2 tsp    unflavored gelatin    10 mL 2 tbsp    frozen orange juice concentrate, thawed    25 mL 1/2 cup    granulated sugar    125 mL 1/3 cup    water    75 mL 6    egg whites    6 8 oz    light cream cheese    250 g 1 cup    yogurt cheese (see Tip, at right)    250 mL 1/2 tsp    grated orange zest    2 mL 1/2 tsp    vanilla    2 mL 16    soft ladyfinger cookies    16 1 cup    cold strong coffee    250 mL 2 tbsp    cocoa powder    25 mL In a small saucepan, sprinkle gelatin over orange juice concentrate; cook, stirring, over low heat until dissolved. Cool. In a small saucepan, combine sugar and water; cook over medium heat until syrup reaches 234° to 240°F (112° to 116°C) or soft ball stage (syrup dropped in cold water forms soft ball). In a bowl, beat egg whites until soft peaks form; gradually pour in syrup, beating constantly until cool and very stiff. Beat in dissolved gelatin, beating for 30 seconds. In a large bowl, beat together cream cheese, yogurt cheese, orange zest and vanilla until smooth and creamy. Fold in meringue, onethird at a time. Separate ladyfingers; drizzle each with coffee and arrange half in bottom of deep 9-inch (23 cm) glass bowl. Cover with half of the meringue mixture. Sprinkle with 1 tbsp (15 mL) cocoa. Repeat layers. Cover and refrigerate for at least 4 hours until set.