Strawberry Grand Marnier Trifle

Serves 8 to 10. 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 together the egg yolks, 1/2 cup of the sugar, and the salt. Whisk in the Grand Marnier and the orange juice. Set the bowl into 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 whisk until it is cool. In a medium mixing bowl, whip the cream until thick. Fold the cream into the into the cooled Grand Marnier mixture. Refrigerate. In a food processor, coarsely chop the strawberries with the remaining 2 tablespoons of sugar, using on-off turns. Using a serrated knife, cut the cake into 4 even rectangles. Slice each piece in half horizontally, making 8 pieces altogether. Place a layer of strawberries in the bottom of the baking pan. Top with a little more than a cup of the Grand Marnier sabayon. Cover the sabayon with a layer of genoise. The cake does not have to be in one piece; it can be pieced together. Repeat this layering process, ending with a layer of sabayon. There should be three layers of cake. Refrigerate the trifle for at least 6 hours before serving. To serve, cut the trifle with a sharp knife. Vanilla Genoise 6 large eggs, separated 1 1/2 cups granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1/4 cup hot water 4 tablespoons (1/2 stick) unsalted butter, melted 1 cup all-purpose flour Preheat the oven to 350 degrees F. In the bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, the salt, and vanilla. In the bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, the salt, and vanilla. Using the whisk attachment on high speed whip until thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot water. Scrape down the sides of the bowl. Increase to high speed and again whip until thick. Fold in the flour and then the melted butter. Set aside. In a clean bowl of an electric mixer using the whisk attachment, whip the egg whites on medium speed until frothy. Increase to high speed and slowly add the remaining 1/2 cup sugar. Whip the egg whites until stiff and then fold them into the reserved batter. Gently spread the batter in the prepared baking tray. Bake until the cake is golden brown and springs back lightly when touched, about 20 to 25 minutes. Cool the cake in the pan. Remove the cake from the pan by running a knife along the inside edge of the pan and inverting it onto a work surface. Carefully peel off the parchment paper.