Amalfi Lemon Delicious with Limoncello Custard

A gorgeous silky custard for limoncello fans. Pandoro would also work well with this as an alternative to sponge. Makes 6. Recipe by Amanda Tabberer.


250g sponge cake or Pandoro

Sugar Syrup
100ml water
50g caster sugar
50ml Limoncello

Limoncello Custard
4 egg yolks
150g caster sugar
45g plain flour, sifted
500ml milk
peel of 1 lemon, in fine strips
200ml pouring cream, lightly whipped
100ml Limoncello

Sugar Syrup
Bring the water to the boil, add sugar and stir until the sugar has dissolved, then set aside to cool. Add limoncello and refrigerate until needed.

1. place the egg yolks and sugar in an electric mixer and beat until pale and fluffy.
2. Add the flour and mix well until smooth.
3. Combine the milk and lemon peel in a small saucepan and bring to the boil. When the peel rises to the surface, turn off the heat and remove the lemon peel.
4. Slowly add the warm milk to the egg and sugar mixture, whisking constantly.
5. Pass the mixture through a fine-meshed sieve to remove any lumps, then pour into a small saucepan and whisk over low heat until it thickens
6. Turn off the heat and stir well, then set aside to cool.
7. Fold in the whipped cream and Limoncello. Refrigerate for an hour.

Cut the sponge cake into small cubes and dip quickly into sugar syrup. Using 6 glasses or bowls, put a layer of custard, a few sponge cubes, then more custard, then a few more sponge cubes.

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