Why not make some at home to enjoy year round? Known as delizie al limone, these small domes covered in white icing are a genuine specialty typical of Campania, and can be found at any pastry shop in and around Naples – precisely because they are made with the juicy lemons of the Amalfi Coast. Together with babà and pastiera, they’re the region’s most typical desserts. A nest of sponge cake stuffed with lemon cream – the preparation isn’t easy but the result is to die for!
Organic lemons
To prepare this Neapolitan delight, choose organic lemons that have not undergone any treatment. This is because both the juice and the peel will be used. If you can’t find any or aren’t sure, leave your lemons to soak in water and baking soda for at least an hour before using them.
The recipe for delizie al limone
Ingredients
For the lemon cream: 2 egg yolks, 1/3 cup sugar, 1 1/3 oz butter, the grated rind of 1 lemon, 2 3/4 tbsp lemon juice.
For the sponge cake: 5 eggs, 1 1/2 cups sugar, 1/2 cup 00 flour plus a little bit more, 1/2 vanilla bean (optional), a knob of butter.
For the limoncello water: 1/4 cup sugar, 2 tbsp water, 1/4 cup limoncello, the grated peel of 1/2 lemon.
For the filling: 7 oz custard, 3 1/2 oz lemon cream, 2 tbsp limoncello, 1 oz whipped cream.
For the icing: 7 oz custard, 3 1/2 oz lemon cream, 2 3/4 oz whipped cream, 2 tbsp milk.
Method
First, pour the mixture for the sponge cake into 8 aluminum molds previously buttered and floured. Fill them to one finger from the edge, cook them in the oven at 350°F for 12-15 minutes. Once cooked, remove from the molds and let cool.
Now make the lemon cream. Grate the lemon rind in a bowl, add the juice and leave to infuse for about ten minutes. In the meantime, whip the sugar with the egg yolks until foamy. Transfer the whipped egg yolks and lemon juice into a saucepan and heat, without letting it come to a boil. Then remove it from heat, add the butter and stir. Let cool in the fridge.
Now turn your attention to the limoncello water: in another saucepan put the water, sugar and grated peel of 1/2 a lemon. Heat then remove from the stove. Add the limoncello and leave to cool. Now take the sponge cake domes, turn them upside down and dig out a small piece with a knife, so that they can be filled with cream. In a bowl, mix a little custard, a little lemon cream and whipped cream and stuff the sponge cakes with this mix, close them up and flip them over. Punch them with a toothpick, then brush them with limoncello water. Let them rest in a cool place while you prepare the icing.
In a bowl, mix together the remaining custard and lemon cream, 2 3/4 ounces of whipped cream and 2 tablespoons of milk. Then pour a spoonful on each sponge cake dome, refrigerate and leave to rest for 7 hours. Before serving, garnish with a tuft of whipped cream or a bit of lemon zest. Accompany your delizie with a glass of limoncello, for all the scents and flavors of Naples right at home.