Here is an easy dessert you can make at the last moment with ingredients on hand!
Separate the egg yolks from the egg whites. In a bowl, beat the yolks until thick. Mix in the liquour and the orange zest. In a seperate bowl, whisk the 3 egg whites until stiff. Whisk in the sugar, one tablespoon at a time. Fold the egg white mixture into the yolk mixture.
Heat the butter in an 6 or 7 inch non-stick omelette pan, until almost brown. Pour in the egg mixture and spread with a rubber spatula. Let cook over medium high heat until there is about an inch of cooked omelette mixture around the edges of the pan. With your wrist up, slide half the souffled omelette onto a warmed plate, fold over the other half on top. Sprinkle with confectioners sugar and mark decoratively with hot skewers if desired. Serve at once.