Biscuit

1. Preheat the oven (180°C)

2. Whisk 2 eggs with 30 g caster sugar and 5 g vanilla extract.

3. Add 35 g flour and 15 g maize flour.

4. Place in a baking tray covered with baking sheet. Bake for 12 minutes.

   

5. Release from the try and leave to cool on the side.

   

Lemon Mousse

1. Place 2 gelatine sheets in cold water.

2. Place 20 cl liquid cream in a bowl in the fridge

3. Whisk together 40 g caster sugar, 2 eggs, 50 g butter and 100 g lemon juice.

4. Cook "au bain marie" in a saucepan until it thickens.

5. Add the gelatine sheets, mix well.

   

6. Leave to cool on the side or even better, in the fridge.

7. Whisk the liquid cream until it holds together.

   

8. Gently blend with the cold lemon cream. Leave on the side.

   

Limoncello Syrup

1. Put 40 g water with 50 g caster sugar and 40 g limoncello in a saucepan. Bring to the boil.

2. Put on the biscuit to make it softer.

Moulding

1. Put the lemon mousse in a log mould.

   

2. Add a string of biscuit on top.

   

3. Place in the freezer.

Italian meringue

1. Whisk 2 eggwhites with one pinch of salt until stiff.

   

2. Put 100 g caster sugar and 20 g water in a saucepan. When it reaches 121 °C, pour slowly on the eggwhites, while still whisking.

3. Keep whisking for about 5-10 minutes to cool down. Place in a pastry bag fitted with a cone-shaped tip.

   

Finishing

1. Preheat the oven, grill position, 250°C.

2. Unmould the log.

   

3. 

4. Using the pastry bag, cover the log with meringue.

   

5. 

6. Place under the grill for 10 minutes, until the meringue slightly turns gold.

7. Place in the freezer for about 6 hours and place in the fridge 2 hours before serving.

8. Decorate to your taste.