Lemon Delights

Method

1. For the sponge cake: beat room-temperature eggs with a pinch of salt. Gradually add sugar and beat for 10–12 minutes until fluffy.
2. Sift together potato starch, flour, and baking powder twice. Gently fold into the egg mixture using a spatula, from bottom to top, to avoid deflating.
3. Add grated lemon zest and vanilla. Pour the batter into oiled and floured dome molds. Tap lightly to level, then bake in a preheated oven (180°C / 350°F) until golden. Let cool completely before unmolding.
4. For the syrup: combine water, sugar, and lemon peel in a small saucepan. Cook over low heat until sugar dissolves. Remove from heat and stir in limoncello. Let infuse for 1 hour, then strain.
5. For the pastry cream: whisk rice starch (or flour or cornstarch) with half the sugar and vanilla. Add egg yolks and a little milk to form a paste.
6. In a saucepan, bring the remaining milk (with lemon peel macerated overnight) and the rest of the sugar to a boil. Pour in the egg mixture, whisking constantly. Cook until thickened.
7. Remove from heat, discard the lemon peel, and stir in grated lemon zest and limoncello. Cover with plastic wrap directly on the surface and cool completely (preferably overnight).
8. Whip cold heavy cream until stiff. Fold one third of the cream into the pastry cream to lighten it for the filling. If too stiff, add a splash of milk.
9. Briefly dip each sponge dome into the syrup – do not soak too long. Place on a tray and freeze for 1 hour.
10. For the glaze: add the remaining whipped cream to the rest of the pastry cream, along with a little milk and limoncello, until you reach a dipping consistency. Stir in grated lemon zest.
11. Remove the frozen domes from the freezer. Dip each one into the glaze, using your hands (or a spoon) to coat evenly. Place on a rack to set.
12. Decorate as desired (e.g., with lemon zest, dried lemon slices, or piped cream). Serve chilled.