Grand Marnier Mousse Cake

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 12
• 1 (12 inch) chocolate sponge cake (1/4-inch high) or 1 (12 inch) ladyfingers
• 1/2 cup water
• 1/4 cup sugar
• 1/2 cup grand marnier
• 1/2 cup grand marnier or 1/2 cup orange liqueur
• 2 tablespoons cognac or 2 tablespoons other brandy
• 2 tablespoons unflavored gelatin
• 1 1/2 cups sugar
• 4 tablespoons orange zest (zest of 2 oranges)
• 3 (8 ounce) packages cream cheese
• 3/4 cup orange juice (juice of 1 1/2 oranges)
• 2 tablespoons lemon juice
• 1 tablespoon vanilla
• 2 cups heavy cream
• whipped cream, to garnish
• orange section, to garnish
• mint leaf, to garnish

Recipe

• 1 place cake or lady fingers in the bottom of a springform pan.
• 2 in a saucepan, over medium heat, stir water and sugar together until the sugar dissolves completely and mixture is hot.
• 3 remove from heat, and allow to cool completely.
• 4 stir in grand marnier.
• 5 drizzle surface of cake with grand marnier syrup, and set cake aside.
• 6 in a small saucepan, combine grand marnier, cognac, and gelatin.
• 7 stir over low heat until gelatin dissolves.
• 8 in a food processor, blend sugar with orange zest for 1 minute.
• 9 add cream cheese; process until smooth (30 seconds).
• 10 add orange juice, lemon juice, and vanilla; process for another 30 seconds.
• 11 using an electric mixer, whip cream until fluffy.
• 12 with processor running, add gelatin mixture to the cream cheese mixture through the feed tube of the processor, and blend until well mixed (5 seconds).
• 13 add whipped cream and pulse to combine (about 3 pulses).
• 14 pour mixture over cake; smooth surface.
• 15 refrigerate overnight.
• 16 garnish with whipped cream, orange segments, and mint leaves.
• 17 cut and serve.