Mix the softened butter and the icing sugar together and add the salt, the almond tant pour tant, the egg yolk and the whole egg.

Cream the preparation and add the flour. Mix very gently (do not knead to leave the dough crumbly) and store away in the refrigerator for 2 hours.

Lower the dough to a thickness of 5mm and cut away disks of the same diameter as the glass.

Bake at 160°C during 20 minutes.

Using a whip, dilute the baking powder, the salt and the sugar in the eggs at 4°C.

Add the flour and, using a hook, knead at lower speed for 2 minutes.

Fold and knead at 4^th speed during 2 minutes to obtain a smooth dough.

Add the butter in small cubes and knead again at 4^th speed for approximately 4 minutes. The dough should be smooth and shiny.

Leave to rest at room temperature for 30 to 45 minutes.

Knead the dough to take the gas out and mould into small balls of 5g Flexipan® half-sphere moulds, 3cm in diameter.

Leave the dough to raise at 26°C for 45 minutes.

To finish, bake the balls at 165°C, leaving a saucepan of water in the oven or steam bake for 10 minutes.

Bring the water and the sugar to a boil and add the remaining ingredients.

Once the syrup has reached a temperature of 45°C, soak the babas.

Mix all ingredients and raise the fluffy cream.

Put the strawberries and the sugar in a bain-marie for 20 minutes and filter without squeezing to obtain a perfectly translucent juice.

In a Martini glass, pour the strawberry juice and the Caïpirinha syrup.

Delicately lay a ball of baba on top (without drowning it completely) and place a disk of shortbread on top.

Poach some lime whipped cream on the shortbread and lay the fresh fruits on top.

Sprinkle lightly with icing sugar and dress a hint of lime whipped cream on top.

To finish, lay some shoots of liquorice and some lime zest.