Delizia al Limone (Sal De Riso’s Lemon Delight)
A show-stopping Southern Italian dessert originating from the Amalfi Coast, this dome-shaped sponge cake is soaked with limoncello syrup, filled with lemon pastry cream, and coated in a silky lemon glaze. Famously made by pastry chef Sal De Riso in Minori, it's both elegant and refreshing—a true celebration of Italian citrus
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Small dome silicone molds or muffin tins
- Saucepan
- Whisk
- Spatula
- Mesh sieve
- Piping bag
Ingredients
For the Sponge Cake (Pan di Spagna)
- 4 large Eggs
- 120 g Granulated sugar
- 120 g All-purpose flour
- Zest of 1 lemon
- Pinch of salt
For the Lemon Pastry Cream (Crema Pasticcera al Limone)
- 4 Egg yolks
- 100 g Granulated sugar
- 40 g Cornstarch
- 500 ml Whole milk
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp Vanilla extract
- 1 tbsp Unsalted butter
For the Limoncello Syrup
- 100 ml Water
- 50 g Granulated sugar
- 60 ml Limoncello
For the Lemon Glaze (Crema di Limone)
- 250 ml Heavy whipping cream
- 100 ml Milk
- 80 g White chocolate chopped
- 2 tbsp Lemon juice
- Zest of 1 lemon
For Garnish
- Lemon zest or candied lemon peel
- Mint leaves
- Powdered sugar
Instructions
Make the Sponge Cake
- Preheat oven to 350°F (175°C)
- In a stand mixer, whisk eggs and sugar until pale and tripled in volume (about 8–10 minutes).
- Gently fold in sifted flour, lemon zest, and salt using a spatula.
- Pour into a parchment-lined sheet pan and bake for 12–15 minutes or until lightly golden and springy.
- Cool completely. You can also bake directly in silicone molds if you have them.
Prepare Lemon Pastry Cream
- In a saucepan, heat milk with lemon zest until steaming.
- In a bowl, whisk yolks, sugar, and cornstarch.
- Slowly temper hot milk into the yolk mixture, whisking constantly.
- Return mixture to the pot and cook over medium heat until thickened, stirring constantly
- Remove from heat, add lemon juice, butter, and vanilla. Let cool, cover with plastic wrap on surface, and refrigerate.
Make the Limoncello Syrup
- Bring water and sugar to a boil until sugar dissolves. Remove from heat and add limoncello. Let cool.
Assemble the Domes
- Cut rounds of sponge cake to fit your dome molds. Lightly soak cake pieces with limoncello syrup. Pipe or spoon pastry cream into molds, then top with a sponge round. Freeze for 1–2 hours until firm for easy unmolding.
Prepare the Lemon Glaze
- Heat cream and milk just to simmer.
- Pour over chopped white chocolate and stir until melted. Add lemon juice, zest, and optional food coloring. Let cool to room temp—it should be pourable but not hot.
Glaze the Domes
- Unmold frozen domes and place them on a rack over a tray. Pour glaze evenly over each dome. Let sit for 10–15 minutes, then carefully transfer to serving plate.
Garnish and Serve
- Top with lemon zest curls, mint, or powdered sugar. Chill 1 hour before serving for best flavor.
Notes
- For extra authenticity, use lemons from the Amalfi Coast or organic unwaxed lemons.
- Make ahead: All components can be made a day in advance. Assemble and glaze before serving.
- Freeze the domes to make glazing easier and cleaner.