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Before starting this Lime & Meringue Charlotte, make sure you have organised all the necessary ingredients.
For the pistachio Dacquoise: Beat the egg whites...
... until firm peaks form.
Add 150 grams of castor sugar...
... and beat until stiff.
Add the almond powder and ground hazelnuts.
Incorporate gently with a maryse spatula.
Using a piping bag fitted with a plain nozzle, pipe the preparation on a sheet of greasepoof paper. Create a disc with a diameter of 20-22cm, working into a spiral.
Sprinkle with grated coconut.
Bake at 180°C (gas 4) for about 15 minutes.
For the lime mousse: Pour the lime juice in a saucepan.
Add the castor sugar...
... and bring to a boil.
Strain the gelatine sheets (softened in water beforehand)...
... and add to the hot lime juice. Combine with a whisk until dissolved completely. Leave to cool, making sure the gelatine does not set.
When cooked, remove the biscuit from the oven and leave to cool.
Beat the whipping cream until you obtain a whipped cream...
... and incorporate gently to the cold lime juice.
Using a cake ring (diameter 20cm), cut the Dacquoise biscuit into a regular disc.
Arrange the sponge fingers all around a tart ring (diameter 22cm). Place the biscuit disc at the bottom.
Fill with lime mousse halfway up.
Bury raspberries inside the mousse...
... and fill with lime mousse up to the top.
Refrigerate for several hours.
Remove from the fridge when you're ready to do the finish. Remove the ring.
Place a smaller ring (I used diameter 18cm) over the lime mousse to create a gap on the outer edge of the cake.
Prepare the Italian meringue. Fill the ring with the meringue.
Even the surface.
Remove the cake ring...
... and slightly brown the surface of the meringue with a blow torch. Make sure you don't burn the meringue!
Arrange fresh raspberries inside the gap around the meringue.
Place a couple of lime slices on the surface of the charlotte.
Reserve in the fridge until ready to serve. Enjoy!
If you don't want to use gelatine sheets, which are of animal origin, you can replace them with agar-agar, a powder extracted from red seaweeds.
Recommended quantity: 1 gelatin sheet (2 grams) = 0.6 grams of agar-agar.