Almond dacquoise
Mix together the pastry flour, almond powder
and granulated sugar. Whip the egg whites until
fluffy and add caster sugar at the end. Add the
zest to the flour mixture and fold into the egg
whites. Transfer the mixture to a 9” pastry bag
and pipe out discs. Bake in a fan oven at 180°C
(356 °F) for 20 minutes.
Strawberry jelly
Mix the caster sugar with the strawberry puree
and add in the melted gelatine sheet, previously
softened in cold water and drained. Pour the
mixture into a smaller bowl than the main
mixing bowl.
Cream cheese mousse
Mix together the cream cheese and yogurt.
Whisk the dessert base and whipped cream
together for about 3 minutes. Add the softened,
melted gelatin to the dessert base and mix in
with the cream cheese. Pour the mixture into
the dome-shaped mould and add the strawberry
jelly. Add the cream cheese preparation to the
mould. Cover the whole thing with the almond
and lime dacquoise. Deep-freeze the mixture.

Turn out the mixture from the moulds, top with
sugar and garnish with red fruits.