This is a fantastic dessert for a large gathering. Kris Rudolph introduced me to this deliciousness while I was in San Miguel de Allende. Kris, a talented cooking instructor, offers a variety of courses centered on Mexican cuisine (KrisRudolph.com). She also leads food tours in Italy! Suffice it to say, I felt both inspired and in awe of her. How could I have gone this long without knowing about this sponge cake? I’ve taken the liberty to tweak it a bit, but Kris is definitely the inspiration.

This classic Italian cake is simple to make, and I prefer it over cheesecake. The extended beating gives it a dreamy texture, and it stays good for a couple of days. The cake is especially delicious when garnished with whipped cream and sliced strawberries, blueberries, or peaches.