Lemon Mousse Cake

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First make the lemon curd (at least one day before):

2-1/2 cups sugar
4 tsps cornstarch
1 cup fresh lemon juice
4 eggs
4 egg yolks
1-1/2 sticks of butter cut into small cubes

In a pan, mix the sugar and cornstarch. Add the lemon juice and whisk in. Add yolks and eggs, and mix thoroughly. Add butter. Put pan on medium heat and continue whisking for about 10-12 minutes, or until mixture thickens. Pour into a new bowl. Cover surface with plastic wrap and then cover the entire bowl again with plastic wrap. Refrigerate for up to 1 week.

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Chocolate Peanut Butter Mousse Cake

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Chocolate sponge cake:

7 eggs
1 cup sugar
1 tsp vanilla

Mix all in a mixer bowl over a pan of simmering water. Heat till “baby bottle” warm.
Remove from heat and put the mixer bowl on mixer and begin beating for about 8-9 minutes, or until light and tripled in volume.

Generously grease and flour a parchment bottom 10″ springform pan.