Delizia al Limone
Delizia al Limone, or Lemon Delight, is a true gem of Italian pastry that captures the essence of the Amalfi Coast with its bright, citrusy flavors and luxurious textures. This exquisite dessert hails from the Campania region, where the sun-kissed lemon groves produce some of the most aromatic and flavorful lemons in the world. Created in the 1970s by famed pastry chef Carmine Marzuillo, Delizia al Limone has since become a beloved symbol of the region's rich culinary heritage.
This delightful dessert is traditionally enjoyed as a grand finale to festive meals, particularly in the spring and summer when lemons are at their peak. Delizia al Limone features layers of delicate Pan di Spagna, sponge cake, soaked in a fragrant lemon syrup, filled and topped with silky Crema Chantilly, a blend of pastry cream and whipped cream, infused with lemon zest and limoncello.
The cake is shaped into small, dome-like portions that are individually filled with cooked cream, making each individual serving the perfect ending to every meal. Best enjoyed chilled, Delizia al Limone is a traditional along the Amalfi Coast from Ravello to Positano and the island of Capri too.
Ingredients
Pan di Spagna ~ Sponge Cake
Crema Pasticciera ~ Pastry Cream
Crema Chantilly ~ Chantilly Cream
Simple Syrup
Preparation
-
Sponge Cake
First prepare the sponge cake. Whip eggs with sugar (if the eggs are cold, place in warm water for a few minutes prior to cracking into the sugar) until light and fluffy. Sift flour and salt into the egg mixture, one spoonful at a time, mixing between each addition. Add vanilla or lemon zest and blend well. Pour mixture into a round buttered & floured baking pan (24-cm or about 9 1/2-inch) and bake in a preheated oven at 375°F (180°C) for 20 to 25 minutes until golden.
-
Pastry Cream
Next prepare the pastry cream. In a bowl, mix egg yolks with 100 grams of sugar. Slowly add in flour and blend. In a separate pot, heat milk with 50 grams of sugar (lemon zest, chocolate, vanilla beans, coffee beans all optional depending on the flavor that you would like the cream to have). Once the milk comes just to a boil, remove from heat and add to the egg-sugar-flour mixture. Cook over low heat for another 2-3 minutes until the cream has thickened and starts to bubble. Remove from heat, add a splash of Limoncello, cover with plastic wrap to prevent skin from forming and allow mixture to cool completely before using (2-3 hours).
-
Simple Syrup
Prepare the simple syrup by mixing the water, sugar and a splash of Lemon Liquor in a large saucepan. Heat over medium until the sugar is fully dissolved and the water just starts to boil. Remove from heat and allow to cool completely.
-
Chantilly Cream
After the pastry cream is cooled completely, fold 400g of the pastry cream with 400g of whipped cream to make your Chantilly Cream. (You will have some pastry cream left over, which is a great dessert on its own, served with crumbled cookies or fresh berries on top).
-
Assembly
To assemble, cut sponge cake in half horizontally. Spoon or drizzle the simple syrup onto the first layer of the sponge cake to moisten. Spoon the Chantilly cream on to the lower half of the sponge cake. Place top piece of sponge cake back on top to cover and spoon the simple syrup to moisten the top layer as well. Top this with the rest of the Chantilly cream. Chill in the refrigerator until ready to serve. Serve with a garnish of fresh grated lemon zest or lemon curls as desired.