Arrange 5 ladyfinger halves in single layer in bottom of 2-quart bowl; brush with about 2 teaspoons syrup. Top with 1/3 cup fruit and 1/3 cup orange cream. Continue layering: 7 ladyfinger halves, 1 tablespoon syrup, 1/2 cup fruit, 1/2 cup chocolate cream, 10 ladyfinger halves, 1 tablespoon syrup, 3/4 cup fruit, remaining orange cream, 12 ladyfinger halves, 1 tablespoon syrup, remaining fruit, chocolate cream, ladyfingers and syrup. Cover with plastic wrap and refrigerate 4 to 24 hours. To serve, invert onto plate. Whip cream with 1 tablespoon sugar until stiff; pipe or spread over cake.