Let's start cooking!
Preheat the oven to 180° C. Peel and chop the pineapple into four strips to fit on the Virtuoso biscuits. Marinate the pineapple in dark rum for 10 minutes.
Roast the hazelnuts in the oven and allow to cool. Keep aside eight hazelnuts. Chop the rest of the hazelnuts into pieces and mix with the coffee powder.
Place a dollop of hazelnut paste on the Virtuoso biscuits and place the marinated pineapple on top. Garnish with the hazelnuts coffee crumble, two half hazelnuts and a tarragon leaf.