• Guava shortbread
• Soft Guava Cake
• Guava marmalade
• Vanilla Lime Whipped Cream
• Decoration

Mix all the powders with the cubed butter until you have a shortbread appearance without butter chunks. Add the puree to bind the powders and let cool in the fridge. Spread to 3mm, line circles of ø16cm h3.5cm and bake for about 15min at 160°C in a fan oven.

Mix the powdered egg whites with the yolks, zest and puree, then add the powders to the surface without mixing. Meanwhile, whip the whites with the sugar into a supple meringue. When the meringue is ready, pour the melted butter into the first mixture and mix well to obtain a creamy texture, then finally gently fold in the meringue. Pour about 200g per ø16cm pie on top of the already baked shortbread and bake for about 20min at 160°C in the convection oven.

Heat the first puree to 40°C, then add the sugar and pectin mixture. Bring to the boil and add the lime off the heat. Leave to cool in the fridge. Break up the texture and pour about 170 per pie before freezing. Keep the rest in the fridge for decoration.

Heat the cream with the gelatin, pour over the chocolate with the zest and vanilla to make a ganache, then finally mix with the cold liquid cream. Let cool in the fridge and whip before using.

Table the white chocolate to draw a lizard on a plastic sheet. Spray the colored cocoa butter over the top.

Poach Chantilly spots of different sizes, then marmalade spots, and finally decorate with the zest, flower petals and chocolate lizard.