Decorating ingredients Chopped pistachios Organic pansies Tipsy Ensaimada de Mallorca ½ Ensaimada de Mallorca (for 8 to 10 persons) 50 ml orange liqueur 200 ml orange juice Gianduja creme 150 g sugar 700 ml cream 200 g egg yolk 450 g Gianduja chocolate

Place some parchment paper on the base of a metal plate. Place the Ensaimada de Mallorca on top in layers of about 12 cm, cover with 3 parts freshly-squeezed orange juice and one part orange liqueur and cover with more parchment paper. Place another plate the same size on top, weigh it down and leave to press together for approximately 12 hours. Put the sugar and cream in a saucepan and bring to the boil for a few minutes. Then mix with the egg yolks in a bain marie, strain through a fine sieve and add the Gianduja chocolate. Whip until a creamy mixture is obtained and store in a cool place.

Put tipsy Ensaimada de Mallorca in the centre of a plate. Add a spoonful of the chocolate cream. Top with minced pistachios and pansies.