1

In large bowl, cream together butter and sugar. Slowly add egg yolks, fruit juices and rind.

2

In separate bowl, beat egg whites until stiff. Fold into the butter mixture.

3

Spray mold or cake pan with nonstick spray and line with lady fingers (or sponge cake cut into fingers).  Cover with part of the mixture. Repeat for as many layers as you wish, ending with a layer of cake. Freeze.

4

When ready to serve, un-mold and let thaw for 1½ hours in the refrigerator, or ½ hour at room temperature.