Fiesta cheesecake & strawberry shortcake

I was planning to re-create the strawberry souffle from Flor since strawberries were on sale. But alas, the Japanese cheesecake was not to be. I overbeat the egg whites to stiff peak and the cake rose spectacularly like a souffle and fell just as spectacularly too. Ha ha. But it still tasted great though! Reminded me of fiesta cheesecake which used to be quite popular.

Slight changes to the recipe: used 120g of sugar instead and omitted the lemon. Also, as the eggs were small, I used 6 egg yolks and 7 whites. That resulted in a more pronounced cheese flavor. Will probably attempt again when my poor ego recovers.

Because of this "failure", I ended up making a strawberry shortcake using the genoise. There wasn't much problems with the baking but the I tried to use the mascarpone whipped cream recipe by Tish Boyle which didn't work so well for the cake. Only thing I learned was "sweetening" the tart strawberries by mixing the sliced strawberries with 2 tbsp of sugar and letting it sit for 2hours to macerate.