Italian cuisine · Desserts & Sweets

Delizia al Limone

Amalfi coast sponge domes filled with lemon cream and drenched in a limoncello cream glaze.

Ingredients · for 6 servings

• 4 eggs
• 120 g sugar
• 100 g flour
• 40 g cornstarch
• 1 pinch salt
• 3 organic lemons
• 500 ml whole milk
• 5 egg yolks
• 150 g sugar for the cream
• 40 g cornstarch for the cream
• 400 ml cream
• 4 tbsp limoncello

Instructions

1. Beat the eggs with the 120 g sugar, a pinch of salt and the zest of one lemon for 8 min. until very pale and thick, sift the flour and 40 g cornstarch over it and fold in gently.
2. Fill the batter into six greased 8 cm dome molds and bake at 175°C top/bottom heat for 18-20 min., until the domes are golden yellow and a skewer comes out clean; let cool.
3. For the cream, heat the milk with the zest of the second lemon, whisk the egg yolks with the 150 g sugar and the remaining cornstarch, stir in the hot milk and bring to a boil for 3-4 min. while stirring, until thick; chill covered for 2 hours.
4. Stir a third of the cold cream smooth with the juice of one lemon and fill it into a piping bag; hollow out the domes from below, fill them and close with the cut-off cap.
5. Whip the cream until stiff, stir two-thirds of it with the remaining cream, the limoncello and the juice of the last lemon into a thick glaze.
6. Place the domes on a rack, pour the glaze over them several times until fully covered, dot with the remaining whipped cream and let steep well chilled for 2 hours.