Delizie al Limone Recipe: Classic Italian Lemon Cream Sponge Cakes
Delizie al Limone features soft sponge cakes filled with lemon cream, brushed with Limoncello syrup, and topped with a light lemon and whipped cream glaze.
Delizie al Limone is a sophisticated and elegant Italian dessert originating from the Amalfi Coast. These delicate sponge cakes are filled with a luscious lemon cream, soaked in a fragrant Limoncello syrup, and covered in a silky lemon and whipped cream glaze. Perfect for special occasions, this recipe captures the essence of Italy’s bright, citrus flavors, offering a dessert that is both refreshing and indulgent. With its soft, airy texture and vibrant lemon filling, Delizie al Limone is a showstopping dessert for any gathering, whether you’re hosting a dinner party or celebrating a holiday. Follow this step-by-step guide to recreate this beloved Italian treat at home.
Delizie al Limone is a decadent Italian dessert that combines delicate sponge cakes with a creamy, lemon-infused filling and a luscious glaze. Every bite bursts with the vibrant, citrusy flavors of the Amalfi Coast, making this recipe perfect for any special occasion. Whether enjoyed at the end of a meal or as a luxurious afternoon treat, Delizie al Limone will bring a taste of Italian elegance to your table.
Delizie al Limone Recipe: Classic Italian Lemon Cream Sponge Cakes
Ingredients:
Sponge Cakes
3 large eggs, divided (150g)
3/4 cup (150g) granulated sugar
1/3 cup (40g) all-purpose flour
2 tablespoons (25g) cornstarch
2 tablespoons (25g) almond meal
1/2 teaspoon grated lemon peel
1 pinch salt
Lemon Cream
2 egg yolks (40g)
1/3 cup (75g) sugar
1 cup (240ml) water
Zest of 2 lemons
1 1/2 oz (40g) butter
Lemon Cream Pasticcera
1/2 cup (120ml) milk
3 oz (80g) cream
2 egg yolks (40g)
1/3 cup (75g) sugar
5g cornstarch
1 pinch salt
1 vanilla pod
Limoncello Syrup
2 oz (30g) water
1/2 oz (15g) granulated sugar
1 oz (30g) Limoncello
Lemon Glaze
Remaining Lemon Cream Pasticcera
Remaining Lemon Cream
1/2 cup (120g) whipped cream, lightly sweetened
1 oz (30g) Limoncello
Instructions:
Step 1: Prepare the Sponge Cakes
Beat the egg yolks with 40g sugar, grated lemon zest, and a pinch of vanilla until pale and fluffy. Mix in the almond meal.
In a separate bowl, beat the egg whites with the remaining sugar and a pinch of salt until stiff peaks form.
Fold the beaten egg whites gently into the yolk mixture, alternating with sifted flour and cornstarch.
Grease and flour small dome-shaped molds. Pour the batter in and bake in a preheated oven at 340°F (170°C) for 15 minutes. Allow to cool.
Step 2: Prepare the Lemon Cream
Heat water and lemon juice in a saucepan. Add the grated lemon zest and let it infuse for 20 minutes.
Beat the egg yolks with sugar, add 1 1/2 oz lemon juice and the grated zest. Keep mixing.
Heat the mixture over a double boiler, stirring continuously until it thickens and reaches 176°F (80°C). Cool slightly, add the chopped butter, and blend until smooth.
Step 3: Make the Lemon Cream Pasticcera
Combine milk, cream, lemon zest, and vanilla pod. Bring to a boil, then remove and let it infuse for 1 hour.
Beat the egg yolks with sugar and cornstarch. Gradually mix in the filtered milk.
Cook over low heat, whisking constantly until thickened. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until cold.
Step 4: Limoncello Syrup
Heat water, sugar, and lemon peel. Simmer for 1 minute, cool to room temperature, then add Limoncello.
Step 5: Assemble the Delizie al Limone
Mix the Lemon Cream and Lemon Cream Pasticcera together. Stir in 1 oz Limoncello and 1 oz whipped cream.
Cut small holes into the bottom of the sponge cakes and fill them with the lemon cream mixture.
Brush the cakes with Limoncello syrup, ensuring they’re evenly soaked.
For the glaze, mix the remaining lemon cream with 1/3 cup milk and 1/2 cup whipped cream. Glaze each sponge cake thoroughly.
Step 6: Serve
Decorate with fresh lemon zest and whipped cream. Chill until ready to serve.