This is a complex and delicate dessert. Requires time and reap much praise. I. Macadamia biscotti: Heat the oven to 180 C. Macadamia nuts are ground, roast in a pan without oil and allowed to cool. Beat egg yolks and marzipan smooth mass. Add 20 g of sugar and beat to a foam for several minutes. Egg whites are broken down with the salt, little by little sprinkle remaining sugar, without interrupting the beating. Mix the flour and nuts. Added together with half a egg white mixture to yolk. Mix carefully. Insert the remaining egg white mixture and stir again. Spread on baking sheet and bake 20 minutes, allow to cool. II. Honey-cinnamon pears: be rubbed lemon peel, juice is squeezed. Pears clean, peel and cut into pieces. Vanilla pod is divided by the length Scrape out the inside. In a pan heat the honey until it makes foam. Dilute lemon juice, pear juice and white wine. Pour a cinnamon stick, lim. peel and vanilla. Allow to boil for about a minute. Pear pieces are put in the sauce and pulling away. Allow to cool, remove cinnamon. III. Choco-chili sabayon: milk, egg yolks, cocoa and sugar are placed in a metal bowl and beat a hot water bath until a thick cream. Add liqueur and a pinch of spicy chili. Mix well. Allow to cool. IV. Of the base forms are expressed optional. Put on them from pears soaked with their sauce. Cover with sabayona, put it ice cream. Decorated with large dark chocolate chips. * From the base can be cut out biscuits to be eaten as biscuits. * Pears also themselves are interesting dessert. * Cream can be consumed and for itself, can be used for fillings. Chile gives him incredible flavor and harmonizes perfectly with the chocolate.