Lime dessert. Video-tutorial

Лаймовый десерт

Video-tutorial. Lime dessert

Cooks in 2 hours (not including preferred overnight resting period for the graham cracker crumbs)


Everyone loves lime desserts! Even the most prominent food critics do 🙂 This dessert is an embodiment of traditional taste but with a new interesting serving!

You can take honey instead of molasses syrup but I advise you to find it to achieve this distinct flavour of the crumble. Don’t substitute glucose syrup with anything! And don’t mix it up with the glucose from the pharmacy! 🙂 You can buy this syrup in confectionery shops. I guess you won’t have problems finding the rest of the ingredients! 🙂

Looking forward to receiving your works for a check and questions if you have some!

Serves 1 big portion or 3 personal portions (how how it’s showed in step-by-step guide).



  • Digital candy thermometer
  • For serving 3 traditional ramekins (≈8×5 cm) or 1 big ramekin (≈16×5 cm)
  • Bowl
  • Baking tray
  • Mixer
  • Silicone spatula
  • Digital scales
  • Silicone or teflon cooking mat (or parchment paper)
  • Decorating bag

Lime Curd

  • 3 egg yolks
  • 70 g granulated white sugar
  • 50 g lime juice
  • 40 g unsalted butter



  • 40 g egg whites
  • 1.2 g salt
  • 1.2 g vanilla extract
  • 5 g silver gelatine or 2 g gold gelatine in sheets
  • 30 g hot water
  • 92 g granulated white sugar
  • 42 g glucose syrup
  • 30 g water

Graham Cracker Crumbs

  • 40 g whole wheat flour
  • 20 g plain (all-purpose) flour
  • 0.33 g salt
  • 1 g cinnamon
  • 10 g unsalted butter
  • 20 g granulated white sugar
  • 7 g molasses syrup
  • 7 g honey



Lime Curd

  1. Mix 3 egg yolks, 70 g of sugar and 50 g of lime juice in a medium-sized bowl.
  2. Fill a medium saucepan with water and bring to the boil. Place the bowl on top of the saucepan with boiling water to make a bain-marie.
  3. Stir the mass until it reaches 80°C (176°F) and thickens.
  4. Remove the bowl from the bain-marie and whisk in 40 g of butter until fully incorporated.
  5. Pour it into 1 big ramekin (or divide the curd between the ramekins) and allow to cool in the refrigerator.

Graham Cracker Crumbs

  1. Mix 40 g whole wheat flour, 20 g plain (all-purpose) flour, 0.33 g salt and 1 g cinnamon.
  2. Combine 10 g soft butter and 20 g sugar in a bowl.
  3. Add 7 g molasses syrup and 7 g honey.
  4. Add dry ingredients.
  5. Mix until incorporated. Wrap the dough in a plastic wrap and refrigerate overnight or at least 1 hour.
  6. Spread the dough of about 3 mm thick over a silicon mat or baking paper.
  7. Bake at 180°C (356°F) for about 8–10 minutes. Allow the dough to cook thoroughly until golden brown crust but don’t keep it in the oven for too long!
  8. Then leave it to cool.
  9. Once cooled, place it in the food processor and pulse until broken down into crumbs.


  1. Put 40 g egg whites, 1.2 g salt and 1.2 g vanilla extract in the bowl of a stand mixer.
  2. Soak 5 g silver gelatine sheets in cold water for 1–2 minutes.
  3. Meanwhile, mix 92 g sugar, 42 g glucose syrup and 30 g water in a small saucepan.
  4. When gelatine will be soft dissolve it in 30 g hot water.
  5. Cook over a high heat swirling the pan now and then so that sugar will incorporate into other ingredients. Bring the syrup to 116°C (240.8°F).
  6. When the syrup has boiled start whipping egg whites on low speed to reach white airy foam.
  7. Slowly pour the dissolved in water gelatine into the whipping egg whites. Whip on medium speed.
  8. When the syrup reaches 116°C (240.8°F), slowly stream it down the side of a stand mixer bowl.
  9. After you have added the syrup turn the mixer up to high speed and whip for about 3 minutes until firm peaks form (more about peaks form about merengue and its kinds).
  10. Scoop the marshmallow fluff into a decorating bag fitted with a round tip.

    Spread the rest of the marshmallow mass over a baking paper coated with olive oil or grapeseed oil. Leave for 34 hours before removing from the baking paper.


  1. Place a ramekin with the curd on a large plate.
  2. Pipe the marshmallows onto the curd the way you like. Brown marshmallows with a cooking torch.
  3. Fill the space between marshmallows with the Graham cracker crumbs.
  4. You can also decorate your dessert with pieces of nut meringue.


The dessert is ready!

The dessert is ready!


Step-by-step guide →

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