Make the genoise sponge:

• Preheat the oven to 350˚F/176 C. Line two 9-inch cake pans with parchment paper. Be sure you do not use any grease on the bottom or sides. This cake needs an ungreased surface to properly rise.
• Beat 6 eggs in a stand mixer with the whisk attachment on high speed for one minute (or with a hand mixer for 2 to 4 minutes). Slowly add sugar while the mixer is still running. Beat for another 8 to 10 minutes until thick, fluffy, and nearly triple in volume. Important note: The batter should be thick enough to stream off the whisk in ribbons that hold their shape on the surface of the batter for 5 or more seconds.
• Sift the flour and baking powder together and add to the batter in thirds. Using a spatula, fold in the flour after each addition. Be sure you haven’t missed any pockets of dry flour. Don’t overmix the batter, however, or it will deflate.
• Pour the batter into the prepared pans, dividing evenly. Bake at 350F/176C for 25 minutes or until golden brown. Remove from the oven and run a knife around the edges to loosen the sides. Turn the cakes out onto wire racks to cool. Carefully peel off the parchment paper and allow it to cool completely.

Assemble the dome cake:

• Beat the cream, yogurt, and sugar together until light and fluffy, about 5 minutes. Set aside.
• Line the inside of a bowl (8 or 9-inches across and about 4 inches deep) with plastic wrap, allowing for a 2-inch overhang. You will need two or three sheets of plastic wrap. Decoratively (or randomly) place the fruit in a single layer, starting at the bottom and working your way up nearly to the top edge.
• Divide the whipped cream mixture into thirds. Place one-third of the whipped cream mixture on top of the fruit and gently spread it until it covers the fruit.
• Cut one sponge cake into six or eight pie-shaped pieces. Leave the other cake whole. Place as many cut pieces as will fit in a single layer on top of the cream. Using a pastry brush, sweep the cake pieces with some triple sec until the cake is just moist. Top with one-third of whipped cream and spread it to the edges.
• Arrange any remaining fruit on top of the whipped cream. Add the last third of the whipped cream and spread it on top of the fruit. Finally, place the second uncut cake layer on top of the cream and gently press it down to fit. You may need to trim the edges, depending on the size of your bowl. Cover with plastic wrap and refrigerate for at least 1 hour to set.
• To serve, remove the cover and place a plate or serving platter on top of the bowl. Holding the plate and bowl together, flip the whole thing upside down so that the cake is now right side up on the plate. Remove the bowl and carefully peel back the plastic wrap layer to reveal your beautiful cake! Slice with a serrated knife and serve.