Ann Reardon

Italian Lemon Dessert Recipe

lemon delicious dessert recipe ann reardon how to cook that

On our recent trip overseas we visited Sorrento Italy and tasted an amazing dessert called delizia limone or lemon delicious. It truly was delicious and lemony, but not bitter. To make it you’re going to need lemons… no really, you’ll need heaps of them. Recipe credit: Original recipe was created by Carmine Marzuillo a pastry chef from the Amalfi coast in 1978.

Go to the howtocookthat subreddit for details on how to enter the baking competition

Lemon Infused Cream
700mL (23.67 fluid ounces) cream
70g (2.47 ounces) Sugar
Grated rind of 3 lemons
lemon infused cream recipe ann reardon
Combine all ingredient in a bowl, mix, cover with plastic wrap and put int he fridge while you make the other components.
Once ready to use this cream strain it then whip it to make soft peaks. You will use some in the filling, some in the coating and the rest for piping a swirl on the top at the end.

Lemon Sponge Recipe
2 eggs
1 egg yolk
60g (2.12 ounces) Sugar
1/2 Vanilla bean
created rind of 1 lemon
30g (1.06 ounces) flour
30g (1.06 ounces) potato starch
lemon recipe make cakes
Whip the eggs, egg yolk, sugar, vanilla and lemon rind until pale and fluffy. Sift the flours and fold them into the mixture. Place scoopfuls into 6 silicone hemisphere holds, filling them to the top. Bake at 170C (338 degrees Fahrenheit) for approximately 25 minutes.

Sweetened Limencello Syrup Recipe
35mL (1.18 fluid ounces) Water
35g (1.23 ounces) Sugar
Grated Rind of 1 Lemon
70g (2.47 ounces) Limoncello (Italian lemon liquor, you can swap for fresh lemon juice if you prefer.)
lemon recipe limencello
Place the water, sugar and lemon rind into a pan and heat until the sugar is dissolved. Remove from the heat and add in the limcello. Once you are ready to use it strain to remove the rind. You will use some of this in the filling and some on top of the cakes.

Lemon Curd Recipe
Makes just enough for this recipe, if you want to make more for on toast feel free to double this component.
4 Egg yolks
70g (2.47 ounces) Sugar
1/2 Vanilla bean
70mL (2.37 fluid ounces) Lemon juice (juice of 3 1/2 small lemons)
Grated rind of 1 lemon
70g (2.47 ounces) unsalted butter
lemon curd recipe ann reardon

In a bowl whisk together the egg yolks, sugar and vanilla bean. Heat the lemon juice and lemon peel until they just start to boil then tip into the egg yolk mixture whisking as you do. Return tot he pan and heat until the mixture thickens. Remove from the heat, strain through a sieve and allow to cool until it is no longer hot to the touch. Add the butter and blitz through.
lemon curd recipe how to cook that

Lemon Pastry Cream Recipe
175mL (5.92 fluid ounces) milk
75mL (2.54 fluid ounces) cream
Grated rind of 3 lemons
1 Vanilla bean, scraped
5 Egg yolks
75g (2.65 ounces) sugar
18g (0.63 ounces) cornflour or corn starch
pinch Salt

lemon pastry cream
Place the milk cream, lemon rind and vanilla bean scrapings into a pan and heat until it just starts to boil.
In a seperate bowl combine the egg yolks, sugar, cornflour and salt and whisk together. Add in the hot milk mixture and whisk well. Pour it back into he pan and heat, stirring constantly until it thickens. Continue to heat for a minute more while stirring then remove from the heat. Strain through a sieve into a bowl and cover the surface with plastic wrap. Place in the freezer to cool it down quickly.

300g (10.58 ounces) lemon pastry cream (all that you made)
38g (1.34 ounces) of the sweetened limoncello (measure this amount, we need the rest later)
215g (7.58 ounces) lemon curd (all that you made)
230g (8.11 ounces) of the lemon infused whipped cream (measure this amount, we need the rest later)
lemon cream filling recipe ann reardon
Mix the sweetened limoncello into the pastry cream, then add the lemon curd and whisk well. Fold in the whipped cream. Place into a piping bag fitted with a large round nozzle. Push the nozzle into the centre of each cake and squeeze in the filling.

lemon recipe fill cakes

Take the cakes out of the silicon mold and place them dome side up onto a tray. Drizzle with the remaining sweetened limoncello mixture using it all up. Then place them in the freezer for at least 1 hour, preferably 2.

Left over filling
300g (10.58 ounces) of the lemon infused whipped cream
200mL (6.76 fluid ounces) milk

Mix all these ingredients together to make the coating. Take each of the cold desserts and push them dome first into he coating. reach in and flipping them the right way up place them onto a cooling rack. Once the excess has drained off put them onto plates and pipe the top with the remaining lemon infused whipped cream. Add a strawberry to the top and lemon leaf to the side to garnish.

You will have a lot of left over filling. to turn it into a mousse placed 10g (0.35 ounces) gelatine and 1/3 cup of cold water into a large bowl and mix well. Leave for 2 minutes or more then microwave to melt the gelatine. Mix in a scoop full of the lemon coating and mix really well, then stir that mixture quickly through the coating. Refrigerate until set.
lemon dessert recipe ann reardon

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ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

23 Comments View Comments

  1. Rating: 4.5

    can you use extra white chocolate for the dipping instead of the Coating?

  2. Rating: 4

    Hey Mrs. Reardon! I’m from the US, I don’t suppose you have this recipe written out in cups?

  3. Rating: 5

    Looks fantastic. I haven’t made them yet but thanks for the details and video for this recipe. I have 2 questions:
    1. How far in advance can I make these (ie once they are coated)
    2. I need to make 7, should I increase the sponge ingredients slightly? I assume the amount of the remainder of the ingredients will suffice.

  4. Rating: 5

    Hi Anne!
    Merry Christmas to you and your lovely family!

    Our family are traditionalists so when I wanted to add a new dessert to our table, no one was sure but these were adored! I made them smaller as with tiramisu, panettone, bruti ma buoni, amaretti, pixelle, pan di mandorla, crostoli, truffoli, the portions need to be smaller but ThankYou so much for adding another dessert to our table!

    Lisa and famiglia

  5. Rating: 5

    I have a couple questions:
    Is the sphere mold needed? I have a few mini pie tins I might be able to substitute
    I don’t have a piping tip! Is there any other techniques I can use to fill the sponge?

    • Hi! I’m commenting this as my second batch of sponge is baking in the oven after I forgot to put cooking oil on the mould for my first batch! Although mangled, the sponge is super yum! It has a sort of nutty flavor. I couldn’t find potato starch, so I used cornflour instead, it worked well sifting small amounts of the cornflour in at a time and folding. Tip for those who are looking to make this: watch your curd thicken, I burned mine on the first try. There goes the timer! Now to fill the sponges, make the glaze, dip them and then FINALLY I’m done. ?

  6. Rating: 5

    Hi I can’t seem to find potato starch anywhere. Can I use corn starch instead? Thank you

    • Did you find an answer? I’m having the same troubles

  7. Rating: 5

    How much gelatine should I add to make the extra coating into a mousse?

    • Hi Emma, Generally 12 sheets of gelatine will set 1L of liquid.

  8. Rating: 5

    Hi Ann, love your website, this looks like a delicious but somewhat lengthy recipe. Can any parts of it be made ahead and frozen, such as the sponge the syrup and the curd? Thanks

  9. Rating: 5

    You are amazing. You do such beautiful and delicious cakes! Thanks for sharing.
    Can you help me find a substitute with almond or coconut flour to make this recipe.

  10. Rating: 4

    Hi Ann! Is the leftover filling freezable? I don’t like gelatin desserts very much 🙂

    • Hi Oros, It could be refridgerated for a day or 2 but I would not think it would freeze well because of the fresh cream folded through it.

      • Rating: 5

        What about turning it in to an ice-cream?

        • I think you could add this to ice cream base. I don’t know about turning this into straight ice cream though.

  11. Rating: 4

    Hi! How do you enter into the competion (I tried but coulden’t find it)? My sisters and I love to watch your videos. My oldest sister wants to be a baker and she has already gotten some orders (and has made some fantastic cakes).

    • Rating: 5

      type in the url bar

  12. Rating: 5

    My kitten enjoyed todays video, catching the flags, untill she got sidetracked by her foster brother and they had a wrestle

  13. Rating: 5

    Hi Ann! Thanks for the recipe. How many desserts can you get with those quantities?

    • Hi Silvia, It makes about 6 dessert serves.

  14. Rating: 5

    hi ann ! looks delicious! where i am now , they are not able to get vanilla beans, for the competition is it okay to use extract? or something like that?
    thank you

    • Hi Malka, I would grab some vanilla paste from the supermarket for the best flavour – but if you can’t get that either then yes use what is readily available

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