Refrigerate sponge cake until ready to use. Then cut into thin (4 by 4-inch) slices, 16 slices total. (When chilled, it's easier to cut.) In a large glass mixing bowl add berries, 1 cup of the sugar and orange liqueur, stir gently with a large metal spoon. Let stand for 15 minutes. In another bowl or electric mixer, whisk whipping cream until stiff peaks form. Fold in mascarpone, honey, vanilla and remaining 1 tablespoon sugar.
Arrange 1 square of cake on the plate. Spoon 1 layer of berries over the top. Add another square of cake. Then spoon 1 layer of berries on top of that layer of cake. Repeat 2 more times. For a total of 4 cake layers for each portion. Repeat the same procedure for each portion of dessert. Garnish with the cream on top. Using a microplane, zest the orange peel over the top of each dessert, then grate cookies with a mouli grater over that. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Todd English, 2006