Ingredients:

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 3 tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1/2 cup mascarpone cheese, chilled
  • 1/4 cup Greek yogurt, strained
  • 3 tbsp powdered sugar
  • 1 tsp lemon juice
  • 1.5 lbs fresh strawberries
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 tsp lemon juice

Instructions:

  1. Beat eggs and sugar over a pot of simmering water (double boiler) until warm to the touch. Remove from heat and whip on high speed for 5-8 minutes until the batter is pale, thick, and forms a ribbon.
  2. Gently fold in the sifted all-purpose flour using a spatula, ensuring the air bubbles remain intact.
  3. Stir in the melted butter and vanilla extract until just combined.
  4. Pour batter into a lined 8-inch springform pan. Bake at 350°F (175°C) for 25-30 minutes until the top springs back. Cool completely.
  5. Beat mascarpone, Greek yogurt, and powdered sugar until velvety and smooth.
  6. In a separate bowl, whip heavy cream and 1 tsp lemon juice until stiff peaks form.
  7. Gently fold the whipped cream into the mascarpone mixture to create a stable mousse.
  8. Simmer water, 2 tbsp sugar, and 1 tsp lemon juice until dissolved. Brush lightly over the cooled sponge cake.
  9. Line the inner edges of the springform pan with strawberry halves, cut side facing the pan.
  10. Spread half of the cream at the bottom, pressing firmly against the strawberry walls, then layer with remaining cake and cream as directed.