At Lo Stuzzichino we loved an exquisite dessert that was merely known as Lemon Delight, exhibiting off the unbelievable lemons from close by Sorrento. It’s layers of sponge cake with a lemon cream, garnished with lemon zest. I made a decision to make my very own model and it turned out nice. You might improve it by including some limoncello, however the virgin model is already nice. It’s in fact vital to make use of the very best quality untreated lemons that yow will discover for this dessert.
Elements
Makes 6 servings
For the spong cake
4 eggs
90 grams flour
10 grams cornstarch
100 grams sugar
grated zest of 1 lemon
pinch of salt
butter and flour for the springform pan
For the lemon cream
250 grams mascarpone
4 eggs, separated
25 grams (2 Tbsp) sugar
60 ml (1/4 cup) freshly squeezed lemon juice
grated zest of 1 lemon
For serving
grated zest of 1 lemon
3 Tbsp limoncello (elective)
Directions
The easiest way to get a fluffy sponge cake is my beating the eggs au bain marie. A easy various is to heat up the eggs (not cook dinner them) by putting them in scorching water (60C/140F in the beginning) for 10 minutes.
Choose 6 tumblers with a diameter of about 7.5 centimeters (3 inches) and examine that they match within the springform pan you’re utilizing, to just remember to may have sufficient sponge cake.
Grease two springform pans with a diameter of 24 cm (9.5″) with butter and mud with flour.
Preheat the oven to 180C/350F (not fan pressured).
Mix 4 heat eggs, grated zest of 1 lemon, 100 grams sugar, and a pinch (1/8 teaspoon) of salt within the bowl of a stand mixer with a balloon whisk (or a big bowl with a separate electrical beater, or you can even whisk by hand if you’re up for 10 minutes of vigorous whisking by hand).
Whisk at excessive pace…
…till the combination could be very fluffy and has elevated fairly a bit in quantity.
Sift 90 grams flour and 10 grams cornstarch and add it to the egg combination.
Rigorously fold the flour and cornstarch into the eggs, working from under with a silicon spatula, making an attempt to maintain the combination as ethereal as attainable.
Just be sure you have integrated the entire flour, then switch the batter into the 2 ready springform pans, leveling the highest with the silicon spatula.
Bake at 180C/350F (not fan pressured) till the highest is golden brown and a toothpick inserted within the middle comes out clear, 15 to twenty minutes.
Enable the 2 layers of sponge cake to chill utterly. They need to be about 1.5 to 2 centimeters (3/4 inch) excessive.
To make the lemon cream, mix 4 egg yolks, 250 grams mascarpone, 25 grams sugar, and the grated zest of 1 lemon within the bowl of a meals processor.
Course of till easy.
Juice the lemons after zesting them.
Add 60 ml (1/4 cup) of the freshly squeezed lemon juice to the mascarpone combination, and pulse a couple of occasions to include it.
Beat 4 egg whites in a clear bowl with a clear balloon whisk till they’re fluffy, then add 50 grams sugar with the motor working.
Maintain beating till the meringue is like snow.
Add 1 / 4 of the meringe to the mascarpone combination, and stir to include to loosen up the combination.
Gently fold the remaining 3/4 of the meringue into the combination in three elements with a silicon spatula, working from under, and making an attempt to maintain as a lot air within the combination as attainable.
In case your tumblers have a conic form like mine, discover a glass with the precise diameter to chop out rounds of spong cake with. (If the tumblers are straight, you can additionally the tumblers themselves to chop out rounds.)
Minimize out 6 rounds of spong cake, and place one on the underside of every tumbler.
If utilizing limoncello: place the sponge cake with the golden brown facet down, and sprinkle 1/2 tablespoon of limoncello on every spherical of sponge cake.
Place a dollop of the lemon cream on high of the sponge cake, utilizing about half of the lemon cream.
Minimize six extra rounds of sponge cake, and place them on high of the lemon cream within the tumblers.
If utilizing limoncello: place the sponge cake with the golden brown facet down, and sprinkle 1/2 tablespoon of limoncello on every spherical of sponge cake.
End by putting lemon cream on high of the sponge in every tumbler.
Cowl with plastic wrap, and refrigerate to agency up and permit the flavors to develop.
Take out of the fridge about quarter-hour earlier than serving. Garnish with lemon zest.
Wine pairing
That is great with Moscato d’Asti.