Recipe for Lime Charlotte and Pink Biscuits

Cut the cookies according to the size of the round mold.

Prepare the lime syrup. Mix 70ml of lime juice and 20g of sugar, then bring to a boil. Add 10ml of liqueur, and let cool.

Dip the plain biscuits in the syrup and line the bottom of the prepared mold.

Prepare the lime mascarpone mousse. Whip the cream until stiff peaks form, soften the gelatin sheets in water, then heat them with 50ml of lime juice, 80g of sugar, and 10ml of liqueur.

Add the gelatin sheets. Pour in the egg yolks and whisk until a ribbon forms. Incorporate the mascarpone cream and then the whipped cream.

Assembling the charlotte. Pour half of the lime mascarpone mousse over the pink biscuits, repeat the process (biscuits/mousse).

To finish, decorate the dessert with raspberry macarons and lime segments.