Preheat oven to 350º.

Grease a 9” springform pan with butter, then coat with Semolina flour.

Separate 4 eggs. Reserve.

Add 1/2 cup of the sugar, lime zest, and lemon zest to bowl of a food processor, pulse to combine.

Add ricotta and mascarpone. Blend for 10 seconds, scraping the side as needed.

Add salt, lemon juice, lime juice, marsala, semolina, and 4 egg yolks to the bowl of the processor, combine for 10 seconds. Transfer to a large mixing bowl.

In a stand mixer, whip 4 egg whites on medium high for a minute till foamy, then add remaining 1/4 cup sugar, whip until droopy peaks form, not stiff.

Mix 1/3 of whipped egg whites to batter, thoroughly combine to loosen it. Then gently fold in the remaining 2/3.

Gently pour into the prepared pan with semolina dusting. No crust, no water bath.

Tamp cake pan to remove any air bubbles.

Bake on the middle rack for 40-45 minutes till medium brown and jiggling like jello.

If there are cracks on the sides, that’s ok. As the cake cools, cracks may form in the middle as it settles.

Cool in pan at room temp for 2 hours.

Transfer to frig for 2 hours.

Run a knife around the sides to release. Remove the side of the pan.

Serve with summer fruit.