You will need

• 1-1/2 c half-and-half, divided
• 1-1/2 c ricotta cheese, divided
• 2/3 c granulated sugar, divided
• 6 egg yolks
• 3/4 t cornstarch
• 1 T cold unsalted butter
• 1 T vanilla extract
• 1 t kosher salt
• 1/2 c half and half

Instructions

1. In a saucepan over medium heat, bring 1 c half-and-half, 1 c ricotta cheese and 1/3 c of the sugar to a boil. Stir constantly.
2. Separately, place the remaining sugar and egg yolks in a medium bowl and whisk until light yellow and airy. Sprinkle cornstarch into the egg mixture and whisk until smooth.
3. Back to the stove now, as soon as the cream comes to a boil, reduce the heat to maintain a low simmer.
4. Transfer 1/2 c of the cream into the egg mixture and whisk until incorporated. Pour the remaining cream into the eggs and whisk to combine. Pour back through a fine-mesh strainer into the saucepan. Throw away the remaining bits from the strainer.
5. Return the pan to medium heat, whisking constantly. When the mixture becomes too thick, switch to a spoon, stirring constantly. Scrape down the sides of the saucepan as needed, 4-6 minutes total.
6. Take the pan off the heat. Add butter and stir until melted and combined. Add vanilla and salt. Stir to combine.
7. Transfer to a medium-size bowl. Tear off a piece of plastic wrap, and press onto the custard. Let cool for 10 minutes at room temperature, then refrigerate until completely chilled, at least 2 hours. Then it’s time to make the cake!

You will need

• 2 egg whites
• 3 eggs, room temperature
• 3 sticks unsalted butter, room temperature
• 1 c buttermilk, room temperature
• 1/2 c ricotta cheese
• Cooking spray
• 3 2/3 c cake flour
• 2 t baking powder
• 1 t kosher salt
• 3/4 t baking soda
• 1 1/2 c granulated sugar, divided
• 1 t vanilla extract
• 2 t lemon zest, finely grated

Instructions

1. Ensure your rack is in the middle of the oven and heat to 350º F. Line 3, 9-in round cake pans with parchment paper, then coat with cooking spray.
2. In the bowl of a stand mixer, add egg whites.
3. For dry ingredients, add cake flour, baking powder, salt, and baking soda in another bowl. Whisk to combine.
4. Add 1/4 c of the sugar to the egg whites and beat with the whisk attachment on medium speed until stiff peaks form, about 2 minutes. Transfer the beaten egg whites to a medium bowl.
5. Add the butter and remaining sugar to the stand mixer. Beat on medium-high speed until light and airy, stopping and scraping down the sides of the bowl as needed, 3 to 5 minutes. Beat in the eggs one at a time, waiting until each is incorporated before adding the next.
6. Add vanilla and lemon zest and beat until just combined. Slowly bring in the flour mixture and beat at low speed until it is just barely combined. With the mixer still on low speed, pour in the buttermilk and mix until just combined, about 15 seconds.
7. This is by far our favorite part. Fold in the beaten egg whites by hand with a rubber spatula in four additions. What do you mean by that? Just fold it in, David!
8. Divide the batter into the cake pans. Bake until a toothpick poked in the center comes out clean, 23 minutes.
9. Let cool for at least 30 minutes.

You will need

• 1 lb fresh strawberries
• 1/4 c granulated sugar
• 3-4 fresh basil sprigs
• 3-4 fresh mint sprigs
• 1 T lemon juice
• 2 t gin
• 1/2 t ground cardamom

Instructions

1. Rinse strawberries and remove leaves. Quarter and place into a bowl. Pick the leaves from the sprigs of herbs and finely chop. Add to the bowl.
2. Stir in lemon juice, gin, and cardamom.
3. Let sit at least 2 minutes at room temperature.