inch of boiling water. Stir the mixture until the gelatin is dissolved and the mixture is clear. Stir it into the apricot puree. Set aside to cool to tepid. Beat the cream in a small chilled bowl of an electric mixer. As it begins to thicken, add 1/4 c confectioner's sugar gradually. Beat until soft peaks form. Remove from the mixer and fold in the tepid puree and the Grand Marnier by hand. To assemble: Carefully unroll the cake, but not completely flat; the edge closest to you should remain curled. Spoon the filling under the curled edge first, then spread it over the rest of the cake evenly with a metal spatula, leaving a 1-inch border on the far side. To roll the cake, tuck the curled edge under and continue rolling. Place seam side down on a wooden breadboard or oblong platter. Cover loosely with foil and refrigerate until hald-hour before serving. Dust the top with confectioner's sugar just before serving. Store leftover roulade in the refrigerator loosely covered with foil for up to three days.