Delizie al Limone

Separate the eggs and beat the yolks until very thick. Add ¼ c. of the sugar, and beat until very light. slowly add the oil and flavorings and beat in well. Sift the flour with the salt and baking powder and fold in. Beat the egg whites until foamy, and slowly beat in the remaining ½ c. sugar. Beat until soft peaks are formed. fold into egg yolk mixture just until well-combined. spoon into muffin tins. Bake in a preheated 325° oven about 20 minutes. When the cake springs back from light pressure with a fingertip, and has pulled from the sides of the pan, it is done. Cool in pans, then loosen from the pan and remove.

Using electric mixer, beat 1 c. cream in medium bowl until medium-firm peaks form; add remaining 1 T. sugar and continue beating to firm peaks. Fold ½ of whipped cream into 1 c. lemon curd to lighten, then fold in remaining whipped cream.

Assembly:

Split each sponge cake muffin in half. Drizzle inside with Limoncello. Place a dollop of lemon curd, whipped cream mixture on bottom half of each muffin and top with remaining half. arrange the filled domes on a serving plate and drizzle tops with Limoncello.

Dilute remaining ½ c. lemon curd with 1-2 T. Limoncello. Fold into remaining 1 c. whipping cream that has been whipped to soft peaks. The resulting lemon cream will have to be fluid, but not liquid. Pour a little over each of the domes and let it strain down the side until it covers the whole surface. Garnish with thin sliver of lemon peel. Refrigerate 2 hours before serving.