Sieve the wheat flour with the cocoa powder.

In the bowl of a blender (or by hand), knead the butter in cubes with the almond flour, the salt, the cane sugar, the sieved wheat flour and the cocoa powder.

Once all ingredients are well mixed, finish by adding the almond powder.

Crumble the dough into a square mould (20 x 20cm) and store away in the refrigerator at 4°C during 30 minutes before baking at 160°C during 25 minutes.

Dip the leaf of gelatine in 50 g cold water, whisk the cream and store away in the refrigerator at 4°C.

Place the eggs, the egg yolks, the sugar, the fruit purée and the lemon juice in a non-sticking saucepan and bring to 82°C while mixing with a rubber spatula.

Add the dried gelatine and mix.

Cool the mix down to 40°C and incorporate in a blender by dipping the previously melted white chocolate (in a bain-marie or in the microwave oven).

When the mix is well emulsified, incorporate it to the whipped cream in a hand blender.

To finish, spread the cream in a large and low recipient to make it crystallise more rapidly at 4°C.

Cut the pineapple into cubes and mix with the icing, the lime zest and the gooseberries.

Dress the exotic fruit cream with an 18mm plain tip pastry bag on the bottom of cocoa shortbread, being careful to leave a border on the outside.

Generously sprinkle with cubes of marinated pineapple and decorate with some red gooseberries and some black chocolate crunchy pearls.