Step 1

Makes 4 Servings

Step 2

In mixer whip cream, vanilla, lemon curd, lemon zest and sugar until firm, add the mascarpone cheese and mix for a few seconds.  Place some of the cream mixture on the bottom of each glass.  Cover with a circle of the sponge cake and carefully soak the cake with about 1 ounce of the Limoncello syrup.

Step 3

Top with more cream and freshly chopped strawberries and mint leaves to decorate.  Dust with powdered sugar and place in the refrigerator for at least 2 hours.

Step 4

*Simple Syrup: Cook 1 cup water with 1 cup sugar over medium heat until all sugar has dissolved.  Let it cool and add as much Limoncello as you like and you can refrigerate this mixture for 3 to 4 months.

Step 5

Makes One Small Cookie Sheet (12” X 8 ½”)

Step 6

Prepare the small sheet pan by spraying it with non-stick baking spray with four.  Line the bottom with parchment paper and spray the parchment paper again with the spray.

Step 7

Preheat Oven to 360° F

Step 8

Sift the first dry ingredients into a mixing bowl.  Mix at slow speed for a minute, and the oil, and add the water stir until they form a lump free paste.

Step 9

Add the egg yolks, lemon zest and the vanilla and stir until fully blended.

Step 10

In another clean, grease free bowl, place the egg whites, and whip until tripled in volume, and are light and foamy.  With the machine running, add the 3 Teaspoons of sugar, and continue to whip until the egg whites are stiff but we still have a soft peak (as per the video).

Step 11

Fold the egg whites into the batter following the same technique the chef used in the video, and pour into the prepared cake pan.

Step 12

Immediately place the cake in the center of the oven, and bake for about 20 to 30 minutes, or until the center springs back when gently pressed.

Step 13

Remove the cake from the oven and allow it to cool.

Step 14

Cut the cake into circles to fit your individual glasses.