Easter Dessert

Cake:
6 eggs, separated
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1 ¼ cups granulated sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1½ cups sifted cake flour

Filling:
½ cup whipping cream
1 teaspoon granulated sugar
8 ounces Mascarpone cheese
½ cup confectioners’ sugar
1 cup ricotta cheese
1 teaspoon vanilla extract
2 tablespoons grated lemon zest
1 (10-ounce) jar lemon curd, divided

Glaze and garnishes:
¼ cup lemon liqueur
½ cup prepared lemonade
Confectioners’ sugar
Lemon slices, optional

1. Preheat oven to 350F. Grease bottom of a 9-inch springform pan. Line with wax paper. Grease wax paper.
2. To prepare cake, place egg whites in a large bowl. Add salt and cream of tartar. Beat until frothy with a mixer at high speed. Gradually add granulated sugar. Beat until peaks form, 3 to 5 minutes.
3. Place egg yolks in a small bowl; beat with a fork. Add lemon and vanilla extracts. Fold yolk mixture into egg whites. Gradually fold in flour. Spread evenly in pan.
4. Bake 35 to 40 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely on wire rack.
5. To prepare filling, beat whipping cream and granulated sugar with a mixer at high speed, until stiff peaks form. Refrigerate.
6. Combine Mascarpone cheese and confectioners’ sugar; beat well with a mixer at medium speed. Blend in ricotta cheese. Add vanilla, lemon rind and 1/3 cup lemon curd; mix well. Fold in whipped cream. Spoon 2 to 3 tablespoons of the Mascarpone mixture into the remaining lemon curd.
7. To prepare glaze, combine lemon liqueur and lemonade.
8. To assemble, remove wax paper from cake. Using a serrated knife, carefully slice cake into three layers. Place one layer on a serving plate. Brush with about ¼ cup of the glaze and spread with about 1½ cups of the Mascarpone filling. Repeat with the second layer. Top with the third layer and brush with remaining glaze. Spread with remaining lemon curd. Frost sides of the cake with remaining Mascarpone filling. Refrigerate several hours to overnight.
9. Just before serving, dust cake with confectioners’ sugar and garnish with lemon slices, if desired. Serves 8 to 12.