Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. 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. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.

Yield 4 servings

*RAW EGG WARNING

Due to the slight risk of Salmonella or other food-borne illness. 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.