Another of Chef Roy's
fabulous ideas, this dessert is a masterpiece of architecture. Which
meant it was very difficult to put together. It starts with a
delicious moist orange cake, cut on a bias into slices. A
hole is punched out, which is filled with a small scoop of cranberry
sorbet. (The leftover cake holes were a big favorite of the kitchen
staff.) Whipped cream and slices of orange soaked in Grand
Marnier complete the plate.
Very pretty, and as
delicious as it looks.