Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf pan. In small heatproof bowl, combine lemon and orange juice; sprinkle gelatni over juices and let soften for 1 minute. Set bowl over simmering water for 2 minutes, stirring, until gelatin dissolves. Remove from hot water and set aside to cool but not to set. Meanwhile, in large bowl, beat egg whites until soft peaks form; gradually beat in 1/2 cup of the sugar until stiff peaks form. In separate bowl, beat yolks with remaining sugar and lemon rind for aobut 5 minutes or until thick and lemon-colored. Stir in gelatin mixture. Whip cream until firm peaks form; fold into yolk mixture; fold in egg whites. Transfer to loaf pan, smoothing top. Sprinkle with remaining crumbs. Cover and refrigerate until set, about 4 hours. Let soften in refrigerator for 4 hours before serving. Unmould onto chilled serving plate; garnish with fruit. Makes 6-8 servings.
