Instructions: In a small bowl place the 1/2 cup of Grand Marnier and the pieces of the sponge cake. Let the cake sit for 10 minutes, or until all of the liquid is absorbed.

In a small saucepan place the water and bring it to a boil. Add the orange zest and blanch it for 3 minutes. Drain off the water and add the orange zest to the soaked cake. Mix it together well and set it aside.

In a medium bowl place the first 1/2 cup of sugar, egg yolks, and the 1 cup Grand Marnier. Whip the ingredients together for 4 to 6 minutes, or until the mixture becomes light and creamy.

In another medium bowl, place the egg whites and the second 1/2 cup of sugar. Whip the ingredients together for 4 to 6 minutes, or until stiff peaks are formed. Gently fold the egg white mixture into the egg yolk mixuture. Gently fold in the soaked cake with the orange zest, then the whipped cream. Pour the mixture into a large serving bowl and freeze it for 1 hour.

Garnish the parfait with the orange sections.

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