Sponge:
Four-milk mixture:
Meringue:
6 servings
For the sponge, whisk the three eggs with the cup of sugar, and in a different bowl, sift the flour with the baking powder. Separately, mix the milk, vanilla extract, and lemon zest. Gently add the flour over the eggs and sugar. Add the flour in folding motion with a spatula, so as not to lower the volume. Preheat the oven to 350°F.
Butter a medium-sized loaf pan. Pour the sponge mixture evenly and bake for no more than twenty minutes. Turn off the heat and allow to cool in the oven half open. Once cold, cut circles and poke each circle, so that the mixture permeates well.
Mix the evaporated milk, condensed milk, and cream in a different bowl. Put a sponge circle in each cup, then dampen with the three milk mixture. Add a tablespoon of dulce de leche and sliced strawberries. Add another sponge circle, and dampen again with the three-milk mixture.
For the Swiss meringue, put the egg whites in a metal bowl at room temperature with the sugar, and mix. Allow to rest for about five minutes. Put the bowl inside a pot with boiling water, and stir the mixture with a fork until the sugar crystals dissolve. The bowl should not touch the water, only the steam. Once the sugar has dissolved, take the bowl out of the steam and whisk for around 15-20 minutes, until obtaining a meringue with stiff peaks.
Add the meringue to each cup and decorate with strawberries.
