Preparation of the bread of spagna
To put in a container the six eggs intere,un grated lemon, the sugar. To mix with a whip up to when I mix him it doesn't become spongy. To add the flour some the time and meanwhile to keep on mixing, finally to add the loose yeast with an I drip of water.
To pour the mixture in 12 stencils for delights (14) you previously butter. To cook to 180° for 20/25 minutes.

Preparation of the cream to the lemon
To mix in a saucepan the sugar, the flour and the yolks, to add the vanillina and to slowly unite the milk so that is not formed any clots. To add the barks of the lemon, to cook up to when the cream will have grown thick. Immediately to eliminate the barks of the lemon and to sprinkle of sugar semolato. To leave to cool the cream. To add 100 gs of whipped cream climbed on with delicacy and a bicchierino of limoncello.

Final preparation of the dessert
To cut to the base every delight. With a teaspoon or a scovolino to remove some of it the inside crumb and to leave apart her.

Preparation of the bathes
To put in a little pot the water with the sugar and the peel of two lemons. After a few minutes to add the limoncello.Bagnare and to stuff the cupolettes with the prepared cream.

Preparation of the cream of coverage
To mix all the suitable ingredients to the beginning (whipped cream, limoncello, cream to the grated limone,limone), the result will have to be similar to a fluid bechamel.
To take a tray, poured some it cremates and to abandon above the stuffed delights. After having systematized to pour you to her above the fluid cream.
To decorate with scratched lemon.


The inventor of the "Delight to the lemon" it is the pastry cook Carmine Marzuillo.