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Recipe for :

Crema del Lario - Lemon Whipped Cream

CarmelitaThis is one of the recipes that has been provided by Carmelita Caruana from Italy. Carmelita is involved in running cooking holidays in Italy and it is well worth visiting her website -


250 ml whipping cream
50g sugar
1 lemon
2 shot glassfuls of a strong dry spirit (eg grappa or vodka)

  • Grate half the lemon peel, and then squeeze the juice from the peeled lemon half.
  • Whip the cream, which should be very cold, from the fridge. If you do it by hand and add a teaspoon of sugar it will hold without collapsing for several days.
  • When it is good and firm, add the sugar with care, then also add the grated peel of half the lemon, all the lemon juice and lastly the liquor you have chosen.
  • Mix everything together delicately with a hand whisk, then place the lemon cream into stemmed glasses and refrigerate until ready to serve.


  • If you slice the remaining half lemon sliver thin with a mandoline and sprinkle it with sugar, a little lemon syrup will form, and you can, just before serving, garnish the sweet with a lemon slice and a little of the syrup.
  • This exquisite delicately flavoured and refreshing sweet comes from the Lake Como region of Lombardy.
  • It is pretty to serve frosted grapes with this sweet - brush the individual grapes (on small clusters) with egg white, dip in fine caster sugar, and place to dry on wire cake cooling grid. Serve alongside the Crema di Lario.

Serves 4

Carmelita Caruana
Cook Italy