Elissa's Semolina Shortcake with Fresh Strawberries

From: Chef Michel Nischan.

Yield: 24 servings.

SHORTCAKE:
8 large eggs, room temperature, separated
8 oz. granulated sugar, divided
7/8 cup extra virgin olive oil
1 tsp. rosemary, finely chopped
2 tsp. lemon zest
1 vanilla bean, seeds only
1/2 tsp. cream of tartar
1 1/2 cups semolina flour
1/2 cup all-purpose flour
2 tsp. salt
as needed, non-stick spray

STRAWBERRY SAUCE:
1 1/2 lb. IQF whole California strawberries, thawed and sliced
10 oz. granulated sugar
2 1/2 Tbsp. water

STRAWBERRIES:
4 lb. California strawberries, stemmed and sliced
2 Tbsp. mint or lemon verbena, chopped
4 oz. granulated sugar
4 tsp. lemon juice
3 cups whipped cream, lightly sweetened
24 rosemary sprigs

To make shortcake: Heat oven to 325°F. In bowl of mixer, whip yolks on medium speed while slowly adding half of the sugar. Whip until thick and lemon-colored. Whisk together oil, rosemary, lemon zest and vanilla seeds. Slowly add to yolks while continuing to whip. Set aside.

In clean mixer bowl, beat egg whites and cream of tartar on high speed until foamy. Gradually add the remaining sugar while continuing to beat until stiff peaks form.

Blend flours and salt. Gently fold 1/3 of flour into yolk mixture; fold in 1/4 of egg whites. Fold in remaining flour, then remaining egg whites.

Spray non-stick spray coating inside of 24 (3" x 2") ring molds. Place on parchmentlined sheet pan and spoon in batter, filling halfway. Bake for 15 minutes, or until toothpick inserted in center comes out clean. Cool on rack before unmolding. Yield: 24 shortcakes.

To make strawberry sauce: In saucepan, combine strawberries, sugar and water. Cook over medium heat for 5 minutes, or until berries are soft. Strain through fine strainer, pushing on solids to extract as much liquid as possible; cool. Yields 3 cups.

To make strawberries: Toss strawberries with mint or lemon verbena, sugar and lemon juice. Macerate 30 minutes.Yields 6 cups.

For each serving, to order: Slice one shortcake in half horizontally. Spoon 2 Tbsp. strawberry sauce onto base of cake. Spoon 1/4 cup strawberries over sauce and top with 2 Tbsp. whipped cream. Place top slice over bottom, slightly off-center; garnish with 1 rosemary sprig.