Lemon Delight

Ingredients

• 1 Sponge cake (approx. 20 cm diameter)
• 300 ml Heavy cream
• 50 ml Limoncello
• 100 ml Lemon juice (freshly squeezed)
• 100 g Sugar
• 200 g Mascarpone
• 1 EL Lemon zest
• 1 Prise Salt
• 2 EL Powdered sugar
• 2 EL Mint leaves (fresh, for garnish)

Instructions

1. Cut the sponge cake into approximately 6 égal domes or hemispheres. Alternatively, you can use a silicone mold for hemispheres and bake or shape the sponge cake in it.
2. For the Limoncello cream, whisk the mascarpone with the sugar, lemon juice, and lemon zest until smooth. In a separate bowl, whip the heavy cream until stiff and gently fold it into the mascarpone mixture.
3. Soak the sponge cake domes with Limoncello. Make sure they are well moistened but not soggy. Use a pastry brush to distribute the Limoncello evenly.
4. Carefully hollow out the soaked sponge cake domes to create a well for the filling. Fill with the Limoncello cream and replace the hollowed-out parts or cover with leftover sponge cake.
5. Cover the filled domes completely with the remaining Limoncello cream, ensuring they are fully coated. Use a spatula to create a smooth surface.
6. Chill the Delizia al Limone in the refrigerator for at least 2 hours to allow the cream to set and the flavors to meld.
7. Before serving, dust with powdered sugar and garnish with fresh mint leaves and additional lemon zest.

Nutrition