Lemon Delight, or Delizia al Limone, is synonymous with the Amalfi Coast. These mini sponge cakes filled and coated with lemon custard were created in 1978 by Carmine Marzuillo, a pastry chef from the Amalfi Coast, and the Lemon Delight immediately became one of Campania's most popular desserts. Along came pastry chef Sal De Riso, with whom the dolce is most associated. He made it even more famous in 1989 before Stanley Tucci took it to new heights.
Here's Sal De Riso's recipe so you can try it at home. The Amalfi Coast is famous for its lemons. If you're unable to source them, Meyer lemons make a good substitute.
Sal De Riso’s Lemon Delight (Delizia al Limone)
The parts:
Sponge cake
Lemon cream
Custard cream
Whipped cream (infused with lemon zest)
Limoncello Sal de Riso
Limoncello water
Lemon glaze
For the sponge cake:
4 large eggs
1 large egg yolk
4 oz. sugar
2½ oz. flour
2½ oz .cornstarch
1 Bourbon Island vanilla bean
1 grated lemon
Beat the eggs with the sugar, grated lemon, and vanilla bean. Combine the flour and sifted starch; pour ingredients into 8-10 cm/3-4 ″ diameter silicone baking molds. Bake at 320°F (160°C) for 8-10 minutes.
Lemon Delight (ph Pasticceria Sal De Riso - Minori via facebook)
For the lemon cream:
3 oz. egg yolks
3 oz. sugar
3 oz. Amalfi Coast lemon juice
¾ stick unsalted butter
1 Bourbon Island vanilla bean
Mix the sugar with the egg yolks. Boil the lemon juice, add it to the yolks, and cook until it reaches a temperature of 175°F (80°C). Let cool and add the (softened) butter. Mix to combine.
For the lemon-infused cream:
1 lb. heavy whipping cream
The rind of 3 lemons
Infuse the rinds of 3 lemons with 1 lb. heavy whipping cream in the refrigerator for at least 5 hours. When it’s time to assemble the dessert, strain and whip the mixture until stiff peaks form.
For the custard cream:
6 oz. milk
3 oz. heavy cream
3 oz. egg yolks
3 oz. sugar
¾ oz. cornstarch
1 Bourbon Island vanilla bean
1 pinch salt
Peel of 3 lemons
Boil the milk and cream with the vanilla bean and the peel of three lemons. Mix the egg yolks with the sugar, starch, and salt. Add the boiling milk and heavy cream. Cook the cream and let it cool.
For the Amalfitano Limoncello water:
3 oz. water
3 oz. sugar
5 oz. limoncello
The peel of 1 lemon, thinly sliced
Boil the water with the sugar and lemon peel, cool, and add the limoncello.
For the filling:
1 lb. custard cream
10 oz. lemon cream
11 oz. lemon-infused whipped cream
For the lemon glaze:
Mix some lemon-infused whipped cream and dilute it with a little milk, then glaze the dessert with this mixture. Finish with a dollop of whipped cream and julienned lemon peel.
This story was last published in February 2021. It has been updated with new information.
