1/2 c  Grand Marnier
4 oz Sponge cake; diced
1/3 c  Water
3    Oranges; zested & sectioned
- with the membranes removed
1/2 c  Sugar
8    Egg yolks
1 c  Grand Marnier
8    Egg whites
1/2 c  Sugar
1 1/4 c  Heavy cream; whipped

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.