Happy New Year lovely readers!! How’s 2016 going for you so far? As you can probably tell from my last post, this year, I’m determined to get organised, get slightly healthier, and to learn how to work from home more efficiently (that’s something I really struggle with). I’m also hoping to pursue a dream of mine and open a small café or dessert bar in Paris. Ideally, I would like to have it ready to open for the summer period but I’m guessing it will be a nightmare getting through all the red tape and paperwork– something France is very well known for. Anyway, I’ll keep you updated on how it’s progressing. As for my blog, this year, I plan on continuing my search for good coffee, I’ll be adding lots of delicious recipes (this year with step by step photos), and I’ll be talking more about French culture and the way of life in Paris. Does this sound like a good plan? Feel free to leave a comment and tell me what you’d like to see here.
Today’s recipe is a delicious variation on a traditional lemon lime pie. The base is made for Speculoos cookies, topped with a thin layers of lime cake and zesty lemon curd. A nice blob of Italian meringue and a circle of marble white chocolate sits on top. I recommend making it the day before you want to serve it, as it needs to sit in the freezer for at least several hours.