Instant Orange Cake

Directions

1. 1
   Using a sharp knife, peel the oranges, removing the skin and pith so the flesh is exposed.
2. 2
   Cut between the membranes of the orange and remove the segments (you will have about 25).
3. 3
   Squeeze the membranes over a small bowl to extract all the juice (about 1/3 cup), and reserve the juice.
4. 4
   Mix the mascarpone cheese with the sugar.
5. 5
   Arrange the slices of pound cake side by side in the bottom of a gratin dish, a pie plate, or a glass platter (about 9 inches across and 1 inch deep) that is nice enough to go the dining room.
6. 6
   Mix half the reserved orange juice with the Grand Marnier and sprinkle it on the cake slices.
7. 7
   Spread the mascarpone on top and arrange the orange segments on top of the mascarpone.
8. 8
   Combine the remaining juice with the orange marmalade and coat the orange segments with it.
9. 9
   Decorate with the mint.
10. 10
    Serve, using a large spoon to lift up the cake pieces.