Instructions: For the Yellow Genoise Cake: Heat oven to 350 degrees. Butter an 11 1/2- by 16 1/2-inch baking pan, and line with parchment paper. Butter and flour the paper, and set prepared pan aside.

Set the heat-proof bowl of a heavy-duty mixer over, but not touching, a pan of simmering water. Combine the sugar and eggs in bowl, and whisk until mixture is warm to the touch, about 2 minutes. Return bowl to electric mixer, and beat on high speed until mixture is very thick and pale, 6 to 8 minutes. Sift in flour in 3 additions, folding gently with a rubber spatula after each third.

In a small bowl, combine the butter and the vanilla; then add butter mixture in a steady stream as you fold in the third flour addition. Fold gently, and pour into prepared pan. Smooth top with an offset spatula. Bake until cake is springy to the touch and light golden brown, 18 to 20 minutes. Transfer cake to a wire rack to cool. When ready to use, turn out cake onto a cutting board, and peel parchment from bottom of cake.

For the Lemon Curd And Whipped Cream Filling: In a small, heavy stainless-steel saucepan, whisk together egg yolks, granulated sugar, and lemon juice. Set pan over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, 6 to 10 minutes.

Transfer mixture to a small bowl. Stir in lemon zest and butter, piece by piece. Lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill until firm, 3 to 4 hours. Combine heavy cream and confectioners sugar in a chilled stainless-steel bowl. Whip until stiff peaks form. Fold whipped-cream mixture into lemon curd, and chill at least 20 minutes.

Combine mixed berries in a small bowl. Sprinkle with granulated sugar, and drizzle with Grand Marnier. Let macerate, tossing gently once or twice. Heat oven to 425 degrees. Slice genoise into twelve 3-inch squares; use any extras for snacking. Place squares on a baking pan, and toast until golden brown, 6 to 8 minutes. Transfer to a wire rack to cool.

Place a cake square on each of 6 serving plates. Spoon lemon curd and macerated berries over squares. Top with another cake square, dust with confectioners sugar, and serve immediately.

This recipe yields 6 servings.

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