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Line loaf pan with a double layer of plastic wrap,
allowing a few
inches of overhang along sides. Stir together cookie
crumbs, zest,
butter, and corn syrup in a small bowl, then press
into bottom of
loaf pan. Spread sorbet evenly over crumb crust
and freeze 30 minutes
to harden.
While sorbet is freezing, slightly soften frozen
yogurt. Spread
evenly over sorbet and freeze, covered with plastic
wrap, until firm,
at least 2 hours.
Using plastic wrap as an aid, lift frozen cake
out of pan, then peel
off plastic. Garnish with julienned orange zest.
Let stand 5 minutes
to soften, then cut crosswise into 4 slices.
