115g
Butter
360g
Caster sugar
335g
Eggs
12g
Gelatine leaves
1222g
Total weight
Soak the gelatine in cold water for 30 minutes. Bring the lemon purée, butter and zest to the boil. Pour on the pale caster sugar and egg mixture. Cook the mixture at 95°C. Blend. Drain and add the gelatine. Refrigerate.
60g
Butter
180g
Caster sugar
165g
Eggs
6g
Gelatine leaves
180g
Whipped cream
791g
Total weight
Soak the gelatine in cold water for 30 minutes. Bring the lime puree, butter and zest to the boil. Pour over the caster sugar and egg mixture. Cook the mixture at 95°C. Blend. Chill to 4°C. Add the drained melted gelatine (at 40°C). Add the whipped cream in two or three goes. Refrigerate.
120g
Egg yolks
90g
Caster sugar
150g
Egg whites
125g
Mascarpone
125g
Whipped cream
610g
Total weight
In the mixer, beat the egg yolks with the caster sugar until pale. In the mixer, beat the egg whites until stiff. Soften the mascarpone with the mixture. Add the beaten egg whites. Finish the mixture with whipped cream and zest. Refrigerate.
In a deep dessert dish: fill the bottom of the dish with lemon cream. Open a wafer cone a little, fill it with light lime cream. Using a Saint-Honoré nozzle, pipe the lemon and lime tiramisù mixture on top of the cone. Grate a few pieces of lime zest on top of the cone.
