INGREDIENTS
6 Tbsp Grand Marnier, divided
2 Tbsp orange juice
1 1/4 cups fine dry macaroon crumbs
5 eggs, separated
1/2 cup + 3 Tbsp sugar, divided
1 Tbsp finely grated orange rind
pinch of salt
2 cups heavy cream, softly whipped
DIRECTIONS
In a small bowl mix 3 Tbsp Grand Marnier and the juice. Add crumbs; stir to blend; set aside. Meanwhile in a small bowl beat yolks with 1/2 cup sugar 5 minutes or until very pale and thick. Combine grated rind and remaining 3 Tbsp Grand Marnier and stir into egg mixture. Set aside. In a large bowl with clean beaters, beat egg whites with salt until soft peaks form. Gradually beat in remaining 3 Tbsp sugar just until mixture holds a point but is not stiff or dry. Add egg yolk mixture and whipped cream. Gently fold mixtures together until barely blended. Spoon 1/2 the mixture into parfait or wine glasses, filling them about halfway. Sprinkle with half the crumb mixture. Top with remaining mousse. Sprinkle with remaining crumbs. Freeze about 1 hour and then cover each one. Freeze from 3 hours to 4 weeks. Serve directly from the freezer. Makes 12.