Italian Meringue

  • 200gm Sugar
  • 125ml Water
  • 100gm Egg Whites

Boil sugar syrup to 121c, pour into the egg white mixture and continue to whisk until peaks form.

Limoncello Cream Cheese Mix

  • 250ml Cream
  • 200gm Cream Cheese
  • 75gm Sugar
  • 10gm Vanilla Bean Paste
  • 50ml Limoncello Liquor

Whip using paddle until soft peaks form, (keep an eye because it can spilt easily).

Lemon Curd

  • 4 Eggs
  • 4gm Lemon Zest
  • 200ml Lemon Juice
  • 240gm Sugar
  • 80gm Butter
  1. Zest the lemon before juicing it
  2. Mix eggs, sugar, lemon juice
  3. Heat to 82c using bain-marie.
  4. Strain and cool to 45c-50c on an ice bath
  5. Add in the butter and zest
  6. Chill for 6 hours
  7. Smooth the mixture using a spatula before use

Yuzu Sorbet

  • 300ml Unsalted Yuzu Juice
  • 700ml Water
  • 320gm Trimoline
  • 8gm Super Neutrose
  1. Blend the mixture until well dissolved
  2. Heat up to 85c
  3. Chill the mixture for a day
  4. Churn the mixture using a spatula

Note: Can substitute this component with store bought sorbet.

Nutella Feuilletine Disk

  • 250gm Feuilletine
  • 100gm White Chocolate
  • 125gm Nutella
  1. Melt White Chocolate & Nutella
  2. Fold in Feuilletine
  3. Using round mould, mould a flat disk


  1. Spray canola oil on a dome shape silicone mold and freeze it.
  2. Pipe a layer of Limoncello Cream Cheese Mix to the frozen mold, form a cup (do not leave any empty holes) and freeze it.
  3. Fill the mold with 1 tbsp of Yuzu Sorbet and tap the mold to distribute evenly and freeze.
  4. Fill the mold with another layer of Lemon Curd, leaving around 1.5cm empty and freeze.
  5. Fill the empty space with remaining Limoncello Cream Cheese Mix. Freeze for a day.
  6. Plate the Nutella Feuilletine Disk followed by the Frozen Dome. Pipe the Italian Meringue around the dome.
  7. Warm 80ml Triple Sec liquor, flame it and gently pour around the Meringue to caramelise it.
  8. Enjoy!