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1
Put the candied fruit in a small bowl, and cover with 3 tablespoons of Grand Marnier or other orange liqueur.
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2
Cut a strip of parchment paper the full circumference of a 10-cup souffle dish.
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3
Ring the inside edge of the dish all the way to the bottom with the paper, creating a collar that extends a few inches above the rim, and secure the end of the paper with tape.
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4
Whip the egg whites with the lemon juice in the bowl of an electric mixer until foamy.
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5
Gradually add 3 tablespoons of the sugar, and whip until stiff peaks are formed.
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6
Remove to a large bowl, and fold in the remaining 1/2 cup of Grand Marnier.
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7
Clean the mixer bowl and beaters, and whip the cream until it holds soft peaks.
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8
Fold the cream into the egg whites.
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9
Clean the bowl again, and, using the mixer, beat the egg yolks and the remaining 6 tablespoons sugar until very thick and pale yellow.
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10
Then fold into the whipped cream and egg whites.
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11
Fill a third of the souffle dish with the batter.
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12
Drain the candied fruit, and sprinkle half of it, along with the cookie pieces, over the surface of the batter.
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13
Pour in the rest of the batter, and top with the remaining candied fruit.
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14
Cover tightly with plastic wrap, and freeze for at least 3 hours and up to 8 days.
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15
Before serving, remove to the refrigerator, and when half frozen, sprinkle the nougatine over the souffle.
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16
Remove the paper collar before serving.
