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: ...

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