You can make this dessert anytime, but it seems I always think about it when Mother's Day (or Easter Sunday), or some other special event in Spring rolls around. This dessert goes together quickly if you make a plan and prep the components in the proper order, starting with the mousse. It is possible to do everything in one day if you start early enough to allow the mousse to cool and set up, but what I like to do is make the components over several days. If doing it this way, make the Lemon Mascarpone Mousse for the filling the first day and refrigerate. Bake the Lemon Chiffon Sheet Cake the next day and roll up with the chilled filling. Wrap in plastic wrap and twist the ends like a sausage. Since the plastic-wrapped rolls will need to freeze overnight before serving, plan to serve on the third day. Or, they can be frozen for several weeks at this point, ready to slice and serve when you need them. I especially like to serve berries with this dessert. My barely-cooked Berry Compote Express (meaning that it is quick to make) is a perfect accompaniment, as are fresh berries. YIELD: 16 SLICES ROULADE - 1¾" WIDE TWO HALF-SHEET PANS 8 SLICES PER HALF-SHEET PAN ROLL X 2 ROLLS = 16 COMPONENTS: FILLING: LEMON MASCARPONE MOUSSE - See Separate Recipe - —SCALED @ 400g PER HALF SHEET ROLL - Make mousse first and refrigerate for up to three days; there will be a little extra mousse left over - Note: Mousse recipe requires 60g Lemon Curd CAKE: LEMON CHIFFON SHEET CAKE - Recipe Below —YIELD: NET WEIGHT OF BATTER = 1240g (2# 11 oz) - 2 HALF-SHEET PANS SCALED @ 500g PER PAN - Cake will be about ½" thick; there will be a little extra batter to bake in a muffin pan SAUCE: BERRY COMPOTE EXPRESS - See Separate Recipe —A barely-cooked combination of raspberries, blackberries, and blueberries; optional sauce to serve with the roulade