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Caprese with lemon

caprese with lemon

Lemon caprese is the revisitation of the classic chocolate recipe typical of Campania cuisine. Here's how to prepare it.

It's impossible not to be enchanted by the inebriating scent of lemon caprese, a reinterpretation of the classic chocolate-based dessert of the Campania tradition. The total white counterpart is perfect to serve as a dessert at the end of a meal during the hot season, perhaps accompanying it with a glass of homemade limoncello .

Lemon caprese is, by its nature, a gluten-free dessert, therefore also perfect for those who suffer from celiac disease. The process is quite simple, however the various steps must be followed carefully to obtain a very soft and melting dessert from the first to the last bite.

caprese with lemon
caprese with lemon

How to prepare the lemon caprese recipe

  1. First, grate the white chocolate and keep it aside.
  2. Again using a grater with fine holes, grate the zest of the organic lemons without removing the white part, which has a bitter flavour.
  3. Combine the butter with half the sugar in a bowl and beat it with an electric whisk until it becomes frothy.
  4. Add the lemon zest along with a pinch of salt and continue mixing.
  5. After carefully dividing the eggs , incorporate the yolks one at a time, always with the whisk in action.
  6. Beat the egg whites separately together with the remaining sugar without reaching a stiff consistency: they should only take on a little volume and become shiny.
  7. In another bowl, sift the starch, add the almond flour, baking powder and white chocolate and mix everything.
  8. Add the other ingredients to the egg yolk and sugar mixture, alternating them: first 1/3 of the egg whites, then 1/3 of the powders and so on until the ingredients are used up.
  9. Pour everything into a well-buttered and floured pastiera mold with a diameter of 22-24 cm and cook in the oven at 170°C for 45 minutes , testing with a toothpick before taking it out of the oven.
  10. Once cold, complete by decorating with a generous sprinkling of icing sugar.

We advise you to also try the classic recipe, that of chocolate caprese : the choice is yours as to which is the best!


The lemon caprese can be kept for up to 5 days in a cake container.

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