Sorrento is famous as the land of Sirens in mythology or place of wonderful sites!
But it is also the home of limoncello the light liqueur that captures the fragrant taste of the wonderful variety of lemons growing in the area.
There is also a gorgeous dessert with the same characteristic: the Delizie al limone!
Shall we try them?
They are round sponge cakes, filled with lemon cream and covered with fresh whipped lemon cream.
Here is the recipe.
For sponge cakes:
grated peel from 1 lemon
Beat the eggs, sugar and peel until foamy, than add flour (a little at time) and baking powder. Fill half ball shaped baking tins (just 3 quarters of the tins!) and bake at 180 C for about 20 minutes.
For lemon cream:
1 lt milk
2 lemons-the peel
1 bag vanilla extract
100gr whipped cream
Mix together yolks, sugar, flour and vanilla in a pot. Slowly add milk, stirring well. Add lemon peel and cook on low heat until cream is dense. Take out the lemon peel and leave to cool. Then add a shot of Limoncello and the whipped cream.
For Limoncello cover cream:
200gr lemon cream
grated peel of 1 lemon
Mix carefully all the ingredients.
For lemon syrup:
3 table spoons sugar
Boil the water with the lemon peel and sugar for 5 minutes and let it cool. Now add the limoncello.
Cut each sponge cake in half, splash with the lemon syrup and fill with the first lemon cream you prepared. Put together the two halves and cover with limoncello cream decorating with grated lemon zest or candied lemons.