A few weeks ago, I have shared the recipe of Delizie al Limone (Lemon Delights), a typical Italian dessert from Naples and the Sorrentine peninsula, in the region of Campania. They are a beautiful and delicious dessert, but they are very time consuming to make. I had some of the Lemon glaze left in my fridge, so I thought I should whip up something just as scrumptious but faster to make. That’s how this trifle in a jar came about. And I served it in little jars because… well, it looks so cute!! Instead of making a sponge cake, I used savoiardi cookies (ladyfingers – the same ones that are used in Tiramisu) and I dipped them in the remaining Limoncello syrup for extra lemon flavour. This dessert is soft, creamy, sweet and tangy all at the same time, just like Delizie al Limone, but it is a bit faster to make! So, you have no excuses… you must give it a try!!! Buon appetito!
Lemon Delight in a Jar
Lemon Delight in a Jar - Italian lemon and Limoncello trifle served in a jar.
Ingredients
Lemon Cream
- 40 gms – 2 egg yolks
- 40 gms – 1 ½ oz. sugar
- 1 or 2 lemons
- 40 gms – 1 ½ oz. butter
Lemon Crema Pasticcera
- 180 gms – ¾ cup milk
- 80 gms + 30 gms – 3 oz. + 1 oz. cream
- 80 gms – 4 egg yolks
- 60 gms – 1/3 cup granulated sugar
- 15 gms – 5 tsp cornstarch
- 1 pinch salt
- 1 lemon
- 1/3 vanilla pod
Limoncello Syrup
- 30 gms – 1 oz.water
- 30 gms – 1 oz. granulated sugar
- 50 gms – 1 ¾ oz. Limoncello
- ½ lemon
Glaze
- Lemon Cream
- Lemon Crema Pasticcera
- 60 gms – 1/3 cup milk
- 125 gms– ½ cup cream whipped and lightly sweetned
- 30 gms – 1 oz. Limoncello
Assembling
- Limoncello Syrup + water
- Lemon Glaze
- Savoiardi cookies/ladyfingers
Instructions
Lemon Cream
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Grate the peel of the lemon and then juice it. Put the grated peel in a bowl with the lemon juice and keep it to infuse for 20 minutes.
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Beat the egg yolks and sugar until pale and then add 40 gms – 1 ½ oz. of the lemon juice and grated peel. Keep mixing.
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Put this mixture on a slow flame and cook it, while continuously stirring, until it reaches 80°C – 176°F. Then remove from the fire and put the pot in a double boiler filled with cold water. Blend it with a stick mixer until smooth. Let it cool down to 50°C – 122°F, then add the chopped butter and keep blending until smooth.
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Cover it with cling wrap (make sure that the cling wrap touches the surface of the cream so a skin doesn’t form) and refrigerate it until completely cold.
Lemon Crema Pasticcera
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In a pot put the milk, cream, lemon peel, and scraped vanilla bean and bring to a boil. Then put the fire off, let it infuse for 1 hour and then filter it.
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Beat the egg yolks with the sugar, cornstach and salt until pale. Then slowly add the filtered milk.
Limoncello Syrup
Assembling
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Measure your Limoncello syrup and add ½ its volume in water. Mix well.
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Close the jars and refrigerate for a couple of hours.
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When ready to serve, decorate with some whipped cream and lemon zests.
Carol says
I love this recipe and I think it will go so great with a lot of summer meals. I would love to see something like this at a summer wedding- wouldn’t that be such a cute and unique idea?!