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1
This seems like a lot of steps, but its not hard: just repetitious!
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2
Line a 3-1/2 by 7-1/2 inch loaf pan with a layer of plastic wrap.
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3
Stir together wafer crumbs, zest, butter, and corn syrup in small bowl until combined, then carefully press a shallow layer (about 1/4-inch) into the bottom of pan.
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4
(If it starts sticking to your hands, wet your hands with cold water and continue.)
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5
Carefully remove liner and place on a flat surface in the freezer to harden.
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6
Repeat this process, again placing liner/crumb layer in freezer.
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7
Double-line the empty loaf pan with plastic wrap, allowing sides to overhang.
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8
Again, press a shallow crumb layer into bottom of loaf pan.
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9
Spread softened sorbet evenly over crust, and place in freezer for about 30 minutes, until it begins to harden.
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10
While sorbet is freezing, allow yogurt to soften.
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11
When ready, remove pan and additional crust layer: carefully peel crust layer from plastic directly to the top of the sorbet.
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12
Top crumb layer with softened yogurt, and return to freezer to again harden.
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13
When ready, remove pan and additional crust layer, and carefully peel crumb layer from plastic directly to the top of the frozen yogurt.
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14
Carefully top with sorbet and return to freezer for about 2 hours, until very firm.
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15
Using plastic wrap, lift frozen cake from pan and peel off plastic.
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16
Allow to soften just slightly, about 5 minutes, then cut into 4- 6 slices (A cheese slicer worked really well for this).
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17
Garnish with julienned orange zest.
