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1
Combine the sugar, water, and orange rind in a saucepan.
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2
Bring to a boil and boil 3 to 4 minutes then set aside to cool.
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3
Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating.
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4
Beat at high speed for 10 to 12 minutes.
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5
Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed.
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6
Fold in the whipped cream.
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7
Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds.
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8
Sprinkle with the remaining orange liqueur and crumbled lady fingers.
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9
Fill the mold to the top and refrigerate the remainder of the mixture.
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10
Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm.
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11
When firm, add the remaining cream to the mold and freeze until frozen.
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12
Just before serving, sprinkle the top with the cocoa.
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13
Remove the collar and serve immediately.
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14
Garnish with seasonal fresh berries.
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15
*RAW EGG WARNING
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16
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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17
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
