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Beat yolks with sugar and combine with orange juice. Cook over simmering water whipping constantly until lightly thickened and an orange soft cream is obtained. Transfer to a medium size bowl.
Soak gelatine in ¼ cup water and heat a few minutes until dissolved. Add to orange cream. Allow to cool for a few minutes and add orange liquor. Strain if necessary and allow to cool completely.
Fold in cherimoya pieces and whipped cream. Mix thoroughly. Pour into a moistened tube pan. Refrigerate until set.
Use a knife to separate dessert from the sides of pan. Dip bottom of pan in hot water for 1 minute and unmold.
Orange Sauce:
Peel 3 oranges as thin as possible. Cut peel in thin strips. Boil orange peel twice to get rid of the bitter taste.
Squeeze orange to obtain juice and combine with cornstarch and sugar. Pour in a medium size saucepan and bring to a boil until lightly thickened. Add butter, liquor and orange peel. Boil 2 more minutes and serve in a sauceboat.
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