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Make the sabayon sauce: fill a large bowl 1/3 full of ice water; set aside.
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Fill a medium saucepan 1/3 full of water and bring it to a boil.
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In a medium stainless steel mixing bowl, whisk the yolks, 1/2 cup sugar and salt together.
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Whisk in the Gran Marnier and orange juice.
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Set the bowl on the saucepan of boiling water, making sure that the water doesn't touch the bottom of the bowl.
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Whisk the mixture constantly until thick, 2-3 minutes.
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Place the bowl in the bowl of ice water and continue to whisk until cool.
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(2-3 minutes).
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Whip the cream in your mixer on high speed until thick and forms soft peaks.
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Fold gently into the Gran Marnier mixture.
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Place a piece of plastic wrap directly on the surface and refrigerate.
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Make the raspberry sauce: Put the frozen raspberries, the salt and sugar in a blender and puree on high until pureed.
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Press through a fine mesh strainer.
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Set aside.
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(If you can't find unsweetened frozen raspberries, use the sweetened ones but don't add any sugar until after you puree them, then taste, then add sugar to taste).
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Using a serrated knife, cut the cake into 4 even rectangles.
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Slice each piece in half horizontally, making 8 pieces total.
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ASSEMBLY: Reserve 1/2 cup of the rasberry puree, and 1/2 pint of the fresh raspberries for garnish.
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Place one-quarter of the remaining raspberry sauce in the bottom of the baking pan.
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Top with a little more than a cup of the Grand Marnier Sabayon.
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Cover the sabayon with a layer of cake (the cake doesn't have to be in one piece, it can be pieced together, as long as it covers the bottom of the pan).
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On the next layer, spread the cake with sauce, then another layer of sabayon, then sprinkle on 1/2 pint of the raspberries, then another layer of cake.
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Do a third layer the same as the second; sauce, sabayon, fresh raspberries, then cake.
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On top spread the last of the sauce, then the last of the sabayon.
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There will be 3 layers of cake total.
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Cover with plastic directly on top of the surface of the sabayon, and refrigerate for at least 6 hours before serving.
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To serve, cut into squares with a sharp knife.
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Garnish with the reserved sauce and raspberries.
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NOTE: This dessert freezes particularly well so it can be made a week or so ahead of time, take out of freezer a couple of hours before dinner, and it'll be fine in time for dessert.
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NOTE 2: I have also baked the genoise in a square cake pan, and sliced it into layers.
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Whatever works.
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The cake part isn't really going to show, so it doesn't matter, as long as you have enough cake to cover the pan for 3 thinnish layers.
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NOTE 3: You can sub in blueberries, strawberries, cherries, or whatever kind of berry suit your fancy.
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And it may seem rich, but it is very light tasting.
