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.