• Makes 4 Servings
• 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.
• 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.  
• *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.

Yellow Chiffon Cake

• Makes One Small Cookie Sheet (12” X 8 ½”)
• 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.
• Preheat Oven to 360° F
• 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.
• Add the egg yolks, lemon zest and the vanilla and stir until fully blended.
• 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).
• Fold the egg whites into the batter following the same technique the chef used in the video, and pour into the prepared cake pan.
• 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.
• Remove the cake from the oven and allow it to cool.
• Cut the cake into circles to fit your individual glasses.