Ingredients :
Lemon Vanilla Cookie:
8 eggs, separated
1 cup (200 g) sugar, divided
1 teaspoon (5g) vanilla extract
1 cup (125 g) all-purpose flour
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
Lemon zest of a lemon
Strawberry jam :
1 pound (450 g) fresh or frozen strawberries
1/3 cup (70g) sugar
3 tablespoons (45ml) fresh lemon juice
Lemon Mascarpone Glaze:
1 pound (500 g) Mascarpone cheese, room temperature
3/4 cup (90g) powdered sugar
1 ⅔ cups (400 g) whipped cream (35% fat), chilled
1 teaspoon (5g) vanilla extract
The zest of a large lemon
For decoration:
10 oz (300 g) whipped cream
Fresh strawberries, halved
Instructions :
Prepare the strawberry jam:
Jam can also be made a day or two ahead to save time and refrigerate until ready to use. In a small saucepan put the strawberries, sugar and lemon juice. Bring to a boil, stirring occasionally. Simmer until the mixture is thick, about 15-20 minutes. Remove from heat and allow to cool completely before use.
Prepare the lemon vanilla biscuit:
Preheat the oven to 350F (180C). Grease and line two 12 x 16 inch (30 x 40 cm) baking sheets with parchment paper. Put aside.
Separate the egg whites from the yolks. Add ¾ cup (150 g) of sugar over the yolks and mix until creamy. Add vanilla and lemon zest and stir to combine.
Stir the flour, baking powder and salt into the yolks mixture.
Whisk the whites until frothy. Gradually add ¼ cup (50g) sugar and continue beating until stiff peaks form.
Gently and gradually fold the egg whites into the yolks mixture.
Divide batter evenly into prepared baking sheets. Spread the batter evenly and bake for about 10-12 minutes until a toothpick inserted in the center comes out clean.
Sprinkle it with powdered sugar. This helps the sponge cake not stick. Invert the cake onto the paper. Remove the parchment paper with which it was baked. Let cool completely.
Prepare the lemon and mascarpone glaze. :
In a large bowl, mix the Mascarpone until smooth. Add powdered sugar, vanilla and lemon zest and mix until incorporated.
Add whipped cream and continue beating until stiff peaks form.
Assembly. :
Cut each sponge cake in half.
Spoon some frosting onto a serving platter. Add the first layer of sponge cake. Spread a layer of strawberry jam evenly.
Gently spread ⅓ of the mascarpone frosting.
Repeat with the remaining sponge cake layers.
Refrigerate the cake for at least 1 hour or even overnight.
Garnish the edges of the cake and cut into 12 rectangular slices.
Using a 6B nozzle, pipe whipped cream on top of each slice. Decorate with fresh strawberry halves.
