1. Separate the egg whites from the yolks. Whisk the whites together with a splash of lemon juice. In a separate bowl beat the melted butter, sugar, milk, egg yolks, vanilla and salt. Fold in the egg whites gently, then sift in the corn starch and flour. Grease a small cake pan with butter and line it with parchment paper. Pour the biscuit mixture into the pan and bake in a pre-heated oven at 150°C for around 45 minutes or until an inserted toothpick comes out completely clean.

2. Prepare the syrup to soak the fruits. Mix the rum, sugar and water. Divide the syrup equally into two. Dip the peeled orange slices into one part and the grapefruit slices into the other.

3. In a saucepan add the sea buckthorn berries, some sugar and water. Bring the mixture to a boil, then blend it and drain through a fine sieve. That will give you the puree. You are ready to make the sea buckthorn cream. In a bowl with rum and sea buckthorn puree, dissolve the gelatine, add the sugar. Whip the cream and gently fold it into the sea buckthorn and rum mixture. Put it in a confectionary bag and pipe some cream onto a plate or serve in the usual way – place a few tablespoons of it on the side of a piece of biscuit and fruits soaked in syrup.

4. Prepare the nuts. In a small pot add all the required ingredients and heat it until sugar begins to caramelize. Keep a few nice nuts aside. Spread the rest of the nuts on baking paper and allow to cool, then crush them with a blender. Garnish the dessert with the whole and ground Pecan nuts.