Lemon-Lime Cold Cake with Caramelized Limes
4 servings
105 minutes
Lemon-lime cold pie with caramelized limes is an exquisite dessert that combines the freshness of citrus and a delicate creamy texture. The crust made from crunchy ginger cookies adds a light spiciness, while the airy mascarpone-lemon filling creates a harmony of flavors. This recipe, inspired by European traditions, resembles a French tart and Italian cheesecake but is served chilled. The caramelized lime slices adorning the pie add refined sweetness and pronounced tartness. It is served chilled, perfectly complementing warm summer evenings or serving as a refreshing conclusion to a festive dinner.
1
Preheat the oven to 250 degrees. Mix mascarpone and sugar and place in a food processor. Blend well, then add the zest and juice. Blend again well.
- Mascarpone cheese: 360 g
- Sugar: 200 g
- Lime zest: 30 g
- Lemon juice: 100 ml
2
Crush the cookies in a bowl and add softened butter, mix well and layer thickly in a mold to create a base. Then add the filling, smooth it out, cover with film, and refrigerate for 1 hour.
- Gingerbread cookies: 150 g
- Butter: 80 g
3
Line a baking sheet with parchment. Pour powdered sugar into a plate and slice the lime into rounds. Coat the pieces on both sides in the sugar.
- Powdered sugar: 65 g
- Lime: 1 piece
4
Place lime pieces on a baking sheet and bake for 30 minutes until caramelized and golden. Transfer to a plate and cool.
- Lime: 1 piece
5
Remove the pie from the mold and decorate the top with caramelized limes.
- Lime: 1 piece