Step 1: Bake the sponge cake

Preheat your oven to 350°F and line a 9-inch springform pan with parchment. In a large bowl, beat the eggs and sugar for a solid 5 minutes yes, you’ll want those arms strong until the mixture is pale, thick, and triples in volume.

Sift together your flours, baking powder, and salt. Gently fold into the egg mixture don’t deflate that beautiful batter! Pour it into your pan and bake for about 27–30 minutes. Once done, let it cool completely on a wire rack.

Pro tip from my nonna: Wrap the cooled cake in plastic wrap and refrigerate overnight. It softens just enough to make slicing a breeze the next day.

Step 2: Whip up that luscious custard

Whisk together the milk, egg yolks, cornstarch, and sugar in a saucepan. Cook on medium heat, stirring constantly until it thickens. The second it thickens, pull it off the heat and stir in vanilla. Let it cool with plastic wrap pressed against the surface, then chill in the fridge until set.

Step 3: Make the whipped cream magic

Sprinkle the gelatin over cold water and let it bloom (fancy term, easy process). Whip the cream to soft peaks, add powdered sugar and vanilla, then gently melt your gelatin and stream it into the cream while whipping to stiff peaks. Save ½ cup for frosting the dome later.

Step 4: Assemble your masterpiece

Carefully slice your sponge cake into three layers. Start with the bottom, spread raspberry jam, then half of your custard. Add the second layer and top it with the rest of the custard.

Now for the drama: pile the whipped cream high on top, shaping it into a soft dome. Gently place the final cake layer over the cream and press down just enough to get those classic smooth edges. Frost the whole dome with your reserved whipped cream.

Step 5: Marzipan makeover

Knead green food coloring into your marzipan until you get that signature princess cake hue. Roll it into a circle and gently drape it over your cake. Trim the edges and tuck the bottom under for a clean finish.