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Strawberry Grand Marnier Trifle

Serves 8 to 108 large yolks
1/2 cup plus 2 tablespoons granulated sugar
Pinch of salt
1/4 cup Grand Marnier
1/2 cup FRESH squeezed orange juice
1 cup heavy whipping cream
3 pints hulled strawberries
1 vanilla genoise layer cake, baked in a jellyroll panFill 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 sugar.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.NOTES: This freezes well. You can substitute blueberries, raspberries, cherries or whatever kind of berry you desire.

 

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