Desserts Recipes

Lemon Dome Cake with Amalfi Lemon Sorbet

Splash out on Italian lemons for this super-zesty dessert.

Recipe by Alessandro Cozzolino, chef de cuisine at Grissini, Grand Hyatt Hong Kong.

*Featured in Crave’s Issue 84, June 2017


1 hour

(Serves 4)

150g egg yolks
80g caster sugar
Zest of 1 Amalfi lemon
5g vanilla essence with seeds
150g egg white
100g caster sugar
1g sea salt
80g cake flour
50g cornflour
50g ground almonds
4 flexipan domes, buttered and floured

Lemon custard cream
180g milk
80g cream
200g egg yolks
60g caster sugar
15g cornflour
0.5g sea salt
Zest of 1 Amalfi lemon
5g vanilla essence with seeds
30g whipped cream

Lemon cream glaze
40g milk
30g limoncello



1. Make the sponge

  • Whip together egg yolks and 80g caster sugar. When blended and foamy, add lemon zest and vanilla seeds. Set aside. In a separate bowl, whip the egg whites, 100g caster sugar and sea salt.
  • In a third bowl, combine the flours and ground almonds. Slowly mix in the egg yolk mixture so it stays foamy but is combined well. When fully blended, add the egg white mixture.

2.  Bake the sponge

  • Line the flexipan domes with a thin layer of butter and flour. Add two tablespoons of sponge mixture to each dome and bake at 170°C for 15 minutes. When cooked, the cake should be light and moist in texture. Set aside to cool.

3. Prepare custard cream filling

  • In a pan, heat the milk and cream. When hot, add the sugar, sea salt, and lastly, the egg yolks and cornflour. Once creamy, add the lemon zest and vanilla essence. It should be light and foamy. Let cool and add 30g of whipped cream. Mix well.

4. Fill the dome cake

  • Cut the dome-shaped sponges horizontally into three slices. Spread 50g of custard cream filling over each layer and reassemble the domes.

5. Glaze the cake

  • Make the lemon cream glaze by adding milk and limoncello to 700g of the custard cream filling. Mix well. Place the domes on a rack and pour the glaze thinly over the top. Serve with lemon sorbet.


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