In: All Recipes recipes27 April 2010
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Today I want to talk you about Lemon Delights, that we Italian call delizie al limone. Well, it’s a lemony dessert typical of Sorrento peninsula, first created by Sorrentine pastry maker Carmine Marzuillo in 1978. If you haven’t ever tasted it, or even seen it, Lemon Delights consist in a shell of Italian sponge cake filled with a sort of lemon custard, soaked with a limoncello syrup, and topped with a sort of limoncello icing.
This recipe is my interpretation of the original recipe. It was tough, but totally worthy! My Lemon Delights were mild, fragrant and delicious! One small imperfection: they didn’t look like the original ones at all, above all because of the limoncello icing 🙁 
Anyway, with this recipe you can make 18 Lemon Delights. If you want to try, arm yourself with patience: I can guarantee it will be worthy!!

Ingredients for 18 Lemon Delights:
Ingredients for the Italian sponge cake
Buy Toradol online 6 eggs
250 g of sugar
150 g of pastry flour
100 g of potato starch
6 tbsp of hot boiling water
1 packet of baking powder
1 grated zest of lemon

Ingredients for the lemon custard
5 yolks
75 g of potato starch
150 g of sugar
500 ml of milk
1 lemon buy Valtrex online no prescription (zest and juice)
100 ml of panna
40 ml of limoncello

Ingredients for the limoncello icing
400 ml of panna
100 ml of limoncello
200 g of limoncello custard
1 grated zest of lemon
Ingredients for the limoncello syrup
200 ml of water
100 ml of limoncello
3 tbsp of sugar
1 lemon

Preparation Time: 1 hour
Baking Time: 20 min.
Total Time: 1 hour and 20 min. + 2 hours in the fridge

How to make Lemon Delights

Let’s start from the Italian sponge cake.
Separate yolks from egg whites. Whisk the yolks with the hot water. Add the sugar whipping until lighter in color, and frothy.
Aside, beat the egg whites till stiff.

Slowly pour flour and baking powder into the yolks, while keeping whipping. At last, add really gently the beated egg whites, stirring bottom-up with a wooden spoon.

Butter and flour 18 molds for muffin and pour the mix inside. 


Bake for 20-25 minutes at 180°C in pre-heated oven.

Now let’s make the limoncello custard.
Whisk eggs and sugar in a saucepan, add in starch and milk, while keep whisking.

Add a lemon zest inside the saucepan and start cooking.

Cook your limoncello custard on a low heat, while continuously stirring, to avoid creating lumps.
As soon as it starts to thicken, remove the zest and add the sifted lemon juice. Keep stirring to get a smooth custard, and take away from the stove.

Let cool down completely, then add 100 gr of whipped cream, and limoncello.

Stir very gently, then store in the fridge.

Now the limoncello icing.
Combine the cream with a few spoonfuls of your limoncello custard, add limoncello and grated lemon zest, and stir.
It should look as consistent as a fluid white sauce.

Finally, the limoncello syrup.
Put in a saucepan water, sugar and the zest of two lemons. Let dissolve Mettere in un pentolino l’acqua con lo zucchero e la buccia di due limoni. Dopo qualche minuto aggiungere il limoncello.


Now let’s arrange our Lemon Delights.
Cut off the base layer of each delight. Now remove the inner part of each pan di spagna dome to obtain a sponge cake shell.

Soak each one, base layer included, with some syrup, then stuff with the custard and close with the base layer.

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As you stuff your delights, place them upside-down on a clean surface.

Now take a tray or platter. Pour some icing on the bottom, and place the delights over it. Then pour the icing and top them all. Decorate with a few thin stripes of lemon zest, then store in the fridge for at least 2 hours.
You can serve your delicious Lemon Delights accompanied by some limoncello.

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