Serves 8 to 10

8 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 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 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.