Mix soft butter with the sugar and the egg yolks. Sieve and add the flour, cocoa powder, lemon zest and baking powder. Roll the dough between two silicone mats to obtain a layer of about 1 cm. Cool the dough, then cut out round biscuits (8 cm diameter) using a biscuit cutter. Bake it at 170°C for 15 minutes.

Peel the pineapple, remove the woody core and mix the fruit in a blender. Boil the water with the sugar (boil it for about 3 minutes), cool and add to the pineapple pulp with the pineapple liquor, lemon juice and the pineapple paste. Leave everything in a fridge for at least 3 hours, then pour it into an ice-maker and follow its instructions manual. 

Add the water to the glaze, then heat to about 60°C and blend thoroughly. Serve cool.

Finish your dessert with a “Twist” chocolate decoration – BARBARA DECOR (code 33836)