2 cups whipping cream
5-6 tablespoons Grand Marnier or other orange-flavored liqueur, divided
1 tablespoon finely grated orange peel Cocoa
Beat whipping cream at medium high speed with electric mixer until soft peaks form.
Fold in 2-3 tablespoons Grand Marnier (1/4 cup frozen orange juice concentrate, thawed and undiluted, may be used instead for those opposed to, allergic to, or ashamed to, use the real thing).
Spread each cake with half of whipped cream mixture.
Re-roll cakes without towel.
Place on baking sheet, seam side down, cover and freeze for at least 1 hour and up to 3 months.
Serve with Chocolate Orange Sauce.