Menu Description: "Citrus cake soaked in a sweet cream, topped with lemon mousse and finished off with our fresh Italian whipped cream and caramel."

When creating this delicious dessert, chefs at Romano's must have been thinking about the Tres Leches Cake that is popular throughout Latin America. The traditional Mexican recipe describes a dense vanilla cake soaked with three types of milk: Whole milk, sweetened condensed milk, and evaporated milk. This creates a very moist and rich dessert that is an excellent finish to pretty much any meal. Romano's twist on the traditional favorite is the addition of citrus juices to the cake, a creamier soaking liquid, and a tangy lemon topping. I first tried re-creating the cake with boxed mixes, but they all produce cakes that are much too light and moist, and inevitably turn to mush when soaked in the sweet liquid. The final solution is a scratch cake recipe that yields denser, yet still moist citrus cake that holds up to the eventual drenching. Nevertheless, you will want to eat this dessert within a day or two of the soaking or it may start to get all gooey on you. And be sure to store any leftovers in the fridge.