Place chopped chocolate and 100g butter in a heatproof bowl set over barely simmering water (double boiler) or microwave in 20-second bursts, stirring until smooth. Remove from heat and let cool slightly.

Make batter

Whisk 2 whole eggs, 1 yolk and 60g sugar vigorously until pale and slightly thickened. Fold the melted chocolate mixture into the eggs, add a pinch of salt, then gently fold in 30g sifted flour until just combined.

Bake

Divide batter between prepared ramekins. Bake on a baking tray for 10–12 minutes until the edges are set but centers still jiggle. Remove from oven and let rest 1–2 minutes.

Serve

Invert onto plates, dust with a little icing sugar if desired, and serve immediately with a scoop of vanilla ice cream and a few raspberries.

Matcha Blondie

Prep and oven

Preheat oven to 175°C (350°F). Line a 20cm (8-inch) square baking tin with parchment paper, leaving an overhang for easy removal.

Mix wet ingredients

Melt 125g butter and let cool slightly. In a bowl, combine melted butter with 200g light brown sugar, whisk briefly until smooth. Add 2 eggs one at a time, whisking to combine, then stir in 1 tsp vanilla extract.

Combine dry and bake

Sift together 160g plain flour, 2 tbsp matcha powder, 1/2 tsp baking powder and 1/4 tsp salt. Fold dry ingredients into the wet mixture until just combined. Gently fold in 60g white chocolate chips if using. Spread batter into prepared tin and bake 20–25 minutes until a toothpick inserted near the center comes out with moist crumbs but not wet batter.

Cool and cut

Allow to cool in the tin to room temperature, then lift out using the parchment overhang and cut into 8 squares. Serve one square on the platter (can be warmed slightly before serving).

Ube Panna Cotta

Bloom gelatin

Sprinkle 7g powdered gelatin over 30ml cold water in a small bowl and let stand for 5–7 minutes until swollen.

Heat dairy and ube

In a saucepan, combine 120ml whole milk, 250ml cream and 50g sugar. Warm over medium heat until sugar dissolves and mixture is hot but not boiling. Whisk in 120g ube jam until smooth and even in color.

Add gelatin and strain

Stir the bloomed gelatin into the warm ube cream until dissolved. Add 1/2 tsp vanilla and a pinch of salt. Strain the mixture through a fine sieve into a jug to remove any lumps for a silky panna cotta.

Set

Pour into 4 small serving glasses or molds. Chill in the refrigerator for at least 4 hours, ideally overnight, until set.

Serve

Top with a small spoonful of extra ube jam or a few toasted coconut flakes and a mint leaf before placing on the celebration platter.

Dulce de Leche Cheesecake (No-Bake Minis)

Make crust

Combine 150g crushed digestive biscuits with 70g melted butter until evenly moistened. Press about 2 tbsp of crumb into the bottom of six small serving rings or ramekins to form compact bases. Chill while preparing filling.

Optional gelatin bloom

If using gelatin for extra stability, sprinkle 3g gelatin over 15ml cold water and let bloom for 5 minutes.

Make filling

In a bowl, beat 400g cream cheese until smooth. Add 220g dulce de leche, 40g powdered sugar, 1 tsp lemon juice and 1/2 tsp vanilla. Beat until fully combined and silky. If using gelatin, warm the bloomed gelatin gently until liquid and whisk a little (1–2 tbsp) of the cheesecake mixture into it, then fold gelatin back into the main filling to stabilize.

Assemble and chill

Spoon or pipe the dulce de leche cheesecake mixture over chilled crusts, smoothing the tops. Refrigerate for at least 2 hours to firm (longer if gelatin used).

Finish

Before serving, spoon a thin layer (about 1 tsp) of dulce de leche on each mini cheesecake and scatter a few toasted coconut flakes or a pinch of sea salt flakes.

Vanilla Ice Cream (Quick churn)

Make base

Whisk together 200ml whole milk, 200ml double cream, 70g sugar, 1 tsp vanilla (or seeds from 1 vanilla pod) and a pinch of salt until sugar dissolves.

Chill

Chill the mixture in the refrigerator for 30 minutes to an hour to improve texture (optional but recommended).

Churn or freeze

If you have an ice cream maker: churn according to manufacturer's instructions until soft-serve consistency, then freeze 1–2 hours to firm. If no machine: pour into a shallow container, freeze, and stir vigorously every 30 minutes for 2–3 cycles to break ice crystals, then freeze until firm.

Serve

Scoop portions and place on the platter alongside warm chocolate fondant and other desserts.

Coconut Sorbet

Make simple syrup

Combine 120g caster sugar and 100ml water in a small saucepan. Heat gently, stirring until sugar dissolves. Cool syrup to room temperature.

Blend and chill

In a bowl, whisk together 400ml full-fat coconut milk, cooled syrup, 1 tsp lime juice and 1/4 tsp salt until smooth. Chill mixture for 30 minutes to an hour.

Churn or freeze

Churn in an ice cream maker according to manufacturer's instructions until sorbet texture is reached, then freeze 1–2 hours to firm. If no ice cream maker: pour into shallow container and freeze, stirring every 30 minutes until smooth and fully frozen.

Serve

Scoop and place on the platter; garnish with toasted coconut flakes and a mint leaf.

Raspberry Sorbet

Make raspberry purée

In a saucepan, combine 300g raspberries, 150ml water and 120g caster sugar. Warm gently, stirring, just until sugar dissolves and berries release juice (3–5 minutes). Remove from heat and stir in 1 tbsp lemon juice and a pinch of salt.

Strain and chill

Pass the mixture through a fine sieve or chinois to remove seeds, pressing to extract as much purée as possible. Chill the smooth purée thoroughly (30–60 minutes).

Churn or freeze

Churn in an ice cream maker until set, then freeze 1–2 hours to firm. If no machine: freeze in shallow container and stir every 30 minutes until smooth and frozen.

Serve

Spoon or pipe a quenelle of raspberry sorbet onto the platter and garnish with a fresh raspberry or mint leaf.

Plating & Assembly

Arrange one chocolate fondant (or two halves if using shared portions) slightly warmed on the platter with a scoop of vanilla ice cream beside it so the ice cream melts slightly into the fondant when served.

Place one matcha blondie square and one mini dulce de leche cheesecake on the platter. Add a small glass or ramekin with chilled ube panna cotta.

Add one scoop each of coconut sorbet and raspberry sorbet in small scoops or quenelles in separate spots to provide color contrast and palate cleansers.

Garnish with toasted coconut flakes over the coconut sorbet, a few fresh raspberries beside the raspberry sorbet, mint leaves around the plate, and a light dusting of icing sugar on the matcha blondie if desired. Sprinkle a pinch of sea salt on the dulce de leche cheesecake for balance.

Serve immediately for best contrast of temperatures and textures: warm fondant with cold ice cream, chilled panna cotta, and frozen sorbets.