1 vanilla Génoise layer cake, baked in a jellyroll pan
Fill a large bowl 1/3 full of ice water. Set aside.
Fill a medium saucepan 1/3 full of water and bring it to a boil.
In a medium stainless steel mixing bowl, whisk the yolks, 1/2 cup sugar and salt
together. Whisk in the Grand Marnier and orange juice. Set the bowl on the saucepan
of boiling water, making sure that the water doesn't touch the bottom of the
bowl. Whisk the mixture constantly until thick, 2 to 3 minutes. Place the bowl in
the bowl of ice water and continue to whisk until cool.
Whip the cream until thick and forms soft peaks. Fold into the Grand Marnier
mixture. Place a piece of plastic wrap directly on the surface and refrigerate.
Coarsely chop the berries in a food processor with the remaining 2 tablespoons
Using a serrated knife, cut the cake into 4 even rectangles. Slice each piece
in half horizontally, making 8 pieces total.
Place layer of the strawberries in the bottom of a 13 x 9-inch baking pan. Top
with a little more than a cup of the Grand Marnier Sabayon. Cover the sabayon with
a layer of cake. The cake doesn't have to be in one piece, it can be pieced
together. Repeat this layering process, ending with a layer of sabayon. There should
be 3 layers of cake. Cover with plastic directly on top of the surface of the sabayon,
and refrigerate for at least 6 hours before serving.
To serve, cut into squares with a sharp knife. Garnish with fanned strawberries.
Serves 8 to 10
This freezes well. You can substitute blueberries, raspberries, cherries
or whatever kind of berry you desire.