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Valentine's Day recipe :
Meringue heart with raspberry & lime

Recette de la Saint Valentin

Le Cordon Bleu Chefs wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Try it with your lover, between friends or even on your own, this refined dessert finishes off marvelously your meal on a gentle and perfumed note. 

Serves 2
Cooking time: 1 hour
Preparation time: 1 hour 30 minutes


French meringue
  • 117 g egg whites
  • 88 g sugar
  • 74 g sugar
  • 74 g icing sugar
Creamy yuzu
  • 35 g yuzu juice
  • 45 g sugar
  • 1 g lime zest
  • 45 g egg
  • 1 gelatine leaf (2 g)
  • 65 g butter
Raspberry coulis
  • 40 g glucose
  • 125 g raspberry purée
  • 35 g sugar
  • 15 g pectin NH
  • 125 g raspberry purée
  • 10 fresh raspberries
Lime Chantilly
  • 400 g whipping cream
  • 40 g icing sugar
  • 100 g mascarpone
  • 1 g lime zest
  • white couverture chocolate


French meringue:

Whisk the egg whites with the first amount of sugar until the whites are smooth and shiny and peaks form at the end of the whisk. Once whisked, carefully fold in the second quantity of sugar and icing sugar with a spatula. Transfer to a piping bag fitted with a n°6 plain tip. Pipe small balls of the meringue onto a baking parchment lined baking tray, to form a heart shape about 20 cm in diameter. Repeat the operation a second time. Bake the meringue in the oven heated to 100°C for one hour.

Creamy yuzu:

In a saucepan heat the yuzu juice with the sugar, zest and egg; cook over low heat, stirring with a spatula until it reaches 85°C and the cream thickens. Remove from the heat and stir in the softened gelatine and butter. Cool, then transfer to a piping bag.

Raspberry coulis:

Heat the first raspberry purée with glucose, then add the pectin mixed with the sugar and bring to the boil. Stir in the second quantity of raspberry purée and allow to cool.

Lime Chantilly cream:

Whisk all the ingredients in a cold bowl to firm peaks. Transfer to a piping bag fitted with a plain tip.

White chocolate decoration:

Temper the white chocolate, use at 29°C. Freeze a clean baking tray and turn it over on the work surface. Using a cornet, pipe overlapping circles to produce a lace pattern. Then immediately cut out a heart with a biscuit cutter.


Arrange the raspberries all around the edge of the first meringue, flat side up. Pipe the creamy yuzu over the meringue and then the raspberry coulis. Place the second meringue on the raspberries. Then pipe the balls with the lime Chantilly cream. Top with the white chocolate decoration.