Delectable Desserts - Caprese Di Limone - Chef Giacomo De Simone, Le Axidie, Vico Equense (Na)

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Summer is over.  At least that's what the calendar says.  But today, October 1st, the thermometer reached an estiva 78.8 degrees Fahrenheit.  A day that reminded me of summer and a midsummer dessert that shared some of the best of the Sorrento Peninsula...lemons.
I asked Chef Giacomo De simone for his recipe that would be easy enough for me to follow
here it is...

Caprese di Limone

Whip 150 gr butter, 200 gr sugar, and 5 egg yolks.
Add 250 g, finely chopped  white almonds, 30 g starch, 1 cup of  limoncello and 3 grated lemons.

Melt 150 gr of white chocolatein a double boiler or microwave.
 Then lighten with 5 egg whites (beaten until stiff) with 50 gr of sugar.
Bake at 160 degrees Celsius (320 degrees Fahrenheit)   for  25 minutes.
Top with powdered sugar.
Enjoy :-)

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