Cut
Swiss roll into slices about 3/4 inch (2cm) thick
and use to line a glass dish as evenly as possible.
Sprinkle with Grand Marnier.
Grate rind of one orange and reserve. Peel both
oranges and cut in thin slices crosswise, removing
pits. Cut slices in half and arrange over cake.
Pour
custard over orange and cake slices and chill to
set. Beat cream until thick, then fold in grated
orange rind. Decorate top of trifle with whipped
cream, halved candied cherries and grated chocolate.
Serve cold.
