Delizia al Limone
Delizia al Limone is the iconic dessert of the Amalfi Coast, a masterpiece of lightness created by master pastry chef Carmine Marzuillo. A delicate lemon sponge cake, soaked in limoncello syrup, filled and topped with creamy lemon custard.
Every bite is an explosion of the fragrance of Sfusato Amalfitano, the IGP-protected lemon that grows on terraces overlooking the sea.
Preparation
- 1
Prepare the sponge cake: whisk the eggs with sugar until you obtain a pale, fluffy mixture. Gently fold in the sifted flour and the zest of one lemon.
- 2
Pour into a buttered mold and bake at 180°C for 25 minutes. Allow to cool and cut into round discs.
- 3
Prepare the lemon cream: heat the milk with the zest of 2 lemons. In a separate bowl, whisk the egg yolks with sugar and cornstarch. Pour the hot milk into the yolks while stirring, return to the heat and cook until thick. Allow to cool.
- 4
Whip the cream and gently fold it into the cooled lemon cream.
- 5
Prepare the soaking liquid: mix lemon juice with limoncello and a bit of sugar syrup.
- 6
Assemble the delizia: place a disc of sponge cake in a small cup, soak with the limoncello mixture, and fill with lemon cream.
- 7
Cover with more lemon cream, creating a smooth dome.
- 8
Refrigerate for at least 2 hours. Decorate with grated lemon zest just before serving.
Chef's Tips
Use only lemons from the Amalfi Coast IGP: their fragrant, bitter-free peel makes all the difference. Delizia al Limone should always be served well chilled.