250 g of softened Philly cream cheese
1 Tbl castor sugar
3 large eggs
1 Tbl cream
¼ tsp vanilla
1 Tbl of brandy
4 Tbl of plain flour

4 egg yolks
½ cup sugar
2 Tbl fresh lime juice
2 tsp grated lime rind
¾ cup of cream.

1 cup castor sugar
1/3 cup water
¼ tsp cream of tartar
2 egg whites

Beat cream cheese and sugar in a mixing bowl until smooth.

Beat in eggs, one at a time.

Beat in cream, vanilla and brandy. Gradually blend in flour.

Cover and chill for 1 hour.

Cook pancakes with a crepe maker or pan. Cook both sides of pancakes. Use about 2 Tbl of batter for each pancake. Thin mixture with a Tbl of milk if necessary. Batter should make about 1 dozen pancakes. Allow them to cool before assembling.

To make filling - beat egg yolks in top of double boiler until thick and creamy.

Add sugar and blend thoroughly. Stir in lime juice and rind. Place mixture over simmering water and cook, stirring constantly, until mixture thickens. Cool mixture but do not chill.

Lightly beat cream and fold into cool egg mixture. Refrigerate until ready to fill crepes.

To make meringue, combine sugar and water and cream of tartar in a heavy-based saucepan. Bring to simmering point and heat until sugar dissolves. Simmer syrup for 3 minutes, then increase heat and cook without stirring until it reaches 238°F (116°C) on a sugar thermometer (soft ball stage). Remove from heat.

Beat egg whites until stiff peaks form. Very slowly beat syrup into egg whites with an electric mixer. When all syrup is used continue beating until it cools to room temperature.

Cover and chill for 1 hour.

Spread lime filling evenly over pancakes and stack on a serving platter. Top with a plain pancake. Cover with meringue, making sure sides are covered. Decorate with slices of lime and shreds of lime skin. Slice with a sharp knife.

Serves 8.

Ngaire Kane,
Capricorn Branch Newsletter Vol.12 No.2

DATE: July 1995

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