Last updated: 28 May 2026
In 30 seconds: what is Delizia al Limone?
Delizia al Limone is a single-portion dome-shaped dessert from the Amalfi and Sorrento Coast: a soft sponge cake soaked with limoncello syrup, filled with a velvety lemon cream (whipping cream, mascarpone or ricotta, lemon pastry cream) and coated with a glossy white-yellow glaze. It is served chilled and opened with a spoon: the dome breaks to reveal the creamy lemon heart.
It was invented in 1978 on the Sorrento peninsula by pastry chef Carmine Marzuillo and received official recognition from the Accademia Maestri Pasticceri Italiani (AMPI) in 1996. The non-substitutable ingredient is the Amalfi Coast PGI Lemon (or Sfusato Amalfitano): thick peel, intense aroma, high essential-oil yield.
Professional ingredient table (10 single portions, 100 g each)
| Component | Ingredient | Quantity |
|---|---|---|
| Lemon sponge | Whole eggs | 300 g (6 eggs) |
| Caster sugar | 180 g | |
| Soft wheat flour 00 (W170) | 150 g | |
| Amalfi Coast PGI lemon zest | 2 lemons | |
| Limoncello soak | Limoncello Amalfi Coast (30% vol) | 120 ml |
| PGI lemon juice | 40 ml | |
| Water | 120 ml | |
| Sugar | 80 g | |
| Lemon cream (filling) | Whipping cream 35% fat | 300 g |
| Mascarpone (or sieved cow ricotta) | 200 g | |
| Lemon pastry cream | 250 g | |
| Grated PGI lemon zest | 1 lemon | |
| Icing sugar | 60 g | |
| Glossy glaze | Whipping cream 35% fat | 200 g |
| White fondant glaze / white couverture | 250 g | |
| Zest + a few drops of PGI juice | as needed |
Yield: 10 domes Ø 7 cm, 100 g net each. Total time: 4 hours (resting included). Blast-freezing: -18°C for 2 hours before glazing.
Origin: 1978, Sorrento, AMPI 1996
The Delizia al Limone is attributed to Carmine Marzuillo, a Campanian pastry chef who developed it in 1978 in the same workshop where young Salvatore De Riso trained: De Riso would later make the dessert internationally famous from his pastry shop in Tramonti/Minori.
In 1996 the dessert was presented to the Accademia Maestri Pasticceri Italiani (AMPI) and recognised as a symbol dessert of the Coast. Since then it belongs to the modern Italian pastry canon: mandatory dome shape, glaze poured in a single motion, lemon-cream core, dominant fresh-zest aroma.
Amalfi Coast PGI Lemons vs Sfusato di Amalfi
The PGI Limone Costa d'Amalfi was registered in 2001 (EC Reg. 1356/2001) and protects lemons grown in 13 municipalities of the Amalfi Coast (Amalfi, Maiori, Minori, Ravello, Positano, etc.). The Sfusato Amalfitano is the traditional cultivar: elongated shape, tapered tip.
- Minimum weight: 100 g per fruit
- Essential oils in peel: 0.1-0.2% (triple of standard lemons)
- Juice: 30-35% of weight, 6-8 Brix
- Peel: thick, with sweet albedo, ideal for zesting and candying
- Aroma: intense, persistent, with floral notes
Why standard lemons do NOT work: supermarket lemons (Spanish Primofiori, Verna, Lisbon) have thin peel, low essential oils and acidic juice. A delizia made with standard lemons is flat on the nose and bitter in the mouth (bitter albedo). Only Amalfi Coast PGI (alongside Sorrento PGI) supports all three uses: zest in batter, juice in soak, zest in glaze.
Professional version for Swiss foodservice
- Chilled shelf life (+4 C): 3-5 days after glazing
- Frozen (-18 C): 6 months pre-glaze, 2 months post-glaze
- Defrost: 3 hours in the fridge, never at room temperature (glaze sweats)
- Presentation: white flat plate, candied lemon zest curl, mint, optional Bronte pistachio powder
- Pairing: Amalfi Coast limoncello served at -18 C in a frozen glass, or Passito di Pantelleria
- Nutritional values (per 100 g): 280-340 kcal, fat 14-18 g, sugars 22-28 g, protein 4-6 g
- Swiss food cost: 2.50-4.50 CHF per portion 80-100 g
- Swiss restaurant selling price: 6.50-12 CHF per portion
FAQ Italian Lemon Delice Dessert
What is Delizia al Limone?
A dome-shaped single-portion dessert from Sorrento (1978, Carmine Marzuillo): sponge soaked with limoncello, filled with lemon cream (cream + mascarpone + pastry cream), coated with glossy white-yellow glaze.
Difference vs lemon cassatina?
Cassatina is Sicilian, with shortcrust or sponge base, ricotta filling and opaque sugar glaze. The delizia is dome-shaped, filled with cream (not just ricotta) and covered with fluid glossy glaze. Two different desserts.
Can it be frozen?
Yes: up to 6 months at -18 C before glazing, up to 2 months after. Always defrost 3 hours in the fridge.
How to store it?
In the fridge at +4 C, under a glass cloche or closed tray, 3-5 days. Never longer than 30 minutes at room temperature.
How much does a portion cost in a Swiss restaurant?
Average selling price: 6.50-12 CHF per 80-100 g portion (food cost 2.50-4.50 CHF, food cost ratio 30-40%).
Where to buy ready-made Delizia al Limone in Switzerland?
LAPA distributes artisan frozen delizie al limone throughout Switzerland (Ticino, Romandie, German-speaking Switzerland) within 24-48 hours. Single-portion formats 80 g / 100 g and large trays for banquets and catering.
Is limoncello mandatory or can it be alcohol-free?
Yes, alcohol-free version: replace limoncello with PGI lemon syrup (120 ml juice + 120 ml water + 100 g sugar) plus a few drops of natural lemon flavour. Suitable for children, pregnant women and Muslim guests.
Allergens?
Contains: eggs, milk, gluten (wheat flour), sulphites (in limoncello). May contain traces of tree nuts (pistachio decoration). Vegetarian, NOT vegan, NOT gluten-free.
LAPA: your Delizia al Limone supplier in Switzerland
LAPA supplies artisan frozen Delizia al Limone, in 80 g and 100 g single portions or large trays for banquets, hotels and catering. We also distribute all the ingredients for in-house production: Amalfi Coast PGI limoncello, fresh Amalfi Coast PGI lemons, candied lemon peel, Bronte lemon paste, professional pastry cream.
Delivery within 24-48 hours across Switzerland, B2B orders on www.lapa.ch or by phone: +41 76 361 70 21.
