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1
Beat cream in small bowl until stiff peaks form.
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2
Cover; chill.
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3
Combine 4 yolks, 1/3 cup sugar, 3 tablespoons water, liqueur and espresso powder in medium metal bowl.
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4
Set bowl over saucepan of simmering water (do not let bowl touch water).
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5
Using handheld mixer, beat mixture until thickened and thermometer registers 175F., about 5 minutes.
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6
Remove from over water; beat until mixture cools, about 6 minutes.
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7
Fold in one 8-ounce container mascarpone, then half of whipped cream.
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8
Refrigerate espresso cream mixture.
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9
Combine remaining 4 yolks, orange juice, remaining 1/4 cup sugar, Grand Marnier and orange peel in another medium metal bowl.
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10
Set bowl over saucepan of simmering water (do not let bowl touch water).
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11
Using handheld mixer fitted with clean dry beaters, beat yolk mixture until thickened and thermometer registers 175F., about 7 minutes.
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12
Remove from over water; continue beating until mixture cools, about 6 minutes.
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13
Fold in second container of mascarpone, then remaining whipped cream.
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14
Spoon 1/4 cup espresso mousse, then 1/4 cup orange mousse into each of four 10-ounce goblets.
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15
Repeat layering with remaining mousse mixtures.
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16
Cover and refrigerate overnight.
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17
Stir 1/2 cup water, sugar and espresso powder in small saucepan over medium heat until sugar dissolves.
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18
Refrigerate until cold.
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19
Dip 1 biscotti halfway into espresso syrup.
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20
Insert syrup-coated section into 1 parfait.
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21
Repeat with remaining biscotti and syrup.
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22
Sprinkle cocoa over parfaits.
