1 plain family-sized Mallorcan ensaimada (not sprinkled with sugar) 250g of raw ground Mallorcan almonds 250g of sugar 150g of pork lard 1 soupspoon of seedless muscatel raisins, cut into bits œ a soupspoon of pine nuts 2 diced dried apricots 2 dried figs, cut into strips Cinnamon Grated lemon rind A glass of water

Carefully separate the ensaimada into thin layers. Put half the flaked ensaimada in the oven to dry at a low temperature of about 100ºC. Dissolve the sugar in water over a low heat, add the lard, the raisins (previously soaked in water), the cinnamon and the grated lemon rind. Add half the dried ensaimada from the oven (previously shredded into little bits with a knife), the ground almonds, figs and the apricots, stirring it all to achieve a texture like marzipan. Remove from the heat and leave to cool. Make an ensaimada crunch by drying some thin layers of ensaimada in the oven between two silpat baking mats. Stretch the remaining thin layers of ensaimada, and alternate them with layers of ensaimada marzipan, one on top of the other. Cut into 6x4 cm rectangles.

Place two rectangles per person on each plate, covered in the ensaimada crunch. Decorate the plate with slivers of Mallorcan ensaimada and pieces of fruit like those used to make the marzipan.