- 5 eggs
- 3 egg yolks
- 1 cup granulated sugar
- 3/4 cup fresh lime juice
- 1/8 teaspoon salt
- 1/2 cup cold unsalted butter, cut into chunks
- 5 Citriburst Finger Limes
- 20-25 Biscoff cookies, crushed
- 1 8-oz container mascarpone cheese, room temperature
- 1 cup whipping cream
- 8 Citriburst Finger Limes
For lime curd: Whisk together eggs, yolks, and sugar in a medium metal bowl and set over a saucepan filled with 2 inches of simmering water, set over medium heat. Whisk in lime juice and salt and cook whisking constantly until thickened, about 7 to 10 minutes. remove from heat and whisk in the butter one chunk at a time, until smooth. Stir in finger lime pulp. Set a piece of plastic wrap directly over mixture and cool first to room temp and the. In the fridge until mixture is firm, about 1 hour.
Beat whipping cream with an electric mixer until soft peaks. Reserve 1/3 mixture top glasses. Stir mascarpone until smooth. Fold half the mascarpone into the chilled curd, and fold in remaining mascarpone and then cream. Spoon in the pearls from 4 limes.
To assemble the parfaits, layer cookies and lime cream mixture in dessert glasses. Top each parfait with a dollop of cream and with some Citriburst Finger Lime pearls.