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Limoncello sorbet meringue

A hollowed-out half lemon filled with a slice of cake sprinkled with limoncello, lime-lemon sorbet, and topped with torched meringue.

Ingredients

Plain cake
Lime-lemon sorbet
50mlLimoncello
Lemons
100mlFresh lemon juice
100mlWater
500gSilvia egg white powder

Preparation

  1. Cut the lemons in half lengthwise and carefully remove the pulp.
  2. Place the pulp in a sieve over a bowl to catch the juice.
  3. Squeeze the pulp over the sieve to extract as much lemon juice as possible.
  4. Place a slice of cake in each lemon half and drizzle with limoncello.
  5. Fill the lemon halves with lemon-lime sorbet.
  6. In a bowl, mix 500 grams of Silvia egg white powder with 250 ml of liquid - consisting of 100 ml of the collected lemon juice, 100 ml of water, and 50 ml of limoncello.
  7. Use a whisk to mix the ingredients well until smooth.
  8. Whip the mixture in a KitchenAid until you have a firm meringue.
  9. Use a torch to lightly brown the meringue until golden.
  10. Garnish with lemon leaves if desired.