Argentinean Pionono by Chef Enrico Primarti

For spongecake: 1. Beat the egg whites with half the sugar till stiff and firm(pinch of salt will help) 2. Beat the yolks with the other half of the sugar till creamy and doubled in volume.

Gently fold the mix,leaving room for air to stay in the mixture,add vanilla and lemon juice.

Add the dry ingredients sifted int the mix,always gently to keep the mix fluffy,at the end stir in the melted butter.

Put evenly layered mix on bakingsheet or silpat for 15 minutes at 365 degrees. Don't let it brown, or it will be too dry.

Take out the sponge cake and warm up some dulce de leche, a favorite South American caramel milk. Evenly distribute a thin layer(don't overdo as it tends to soak the caramel) on the sponge and roll it tight.

Cut the ends and cut every portion 1 inch thick. For strawberries 1. Clean and cut strawberries in 1/8 inch thick pieces.

In a sauce pan, heat the sugar with the wine to the point when it is syrup-like (coat the spoon).

Take it off the fire and add the strawberries. You can check the consistency of the sauce in 10 minutes. The strawberries should be of a nice deep red color.

Cover the cake with the berries, and enjoy.<