Assorted Desserts Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Line a 8x8-inch pan or a mini muffin tin (12-16 mini brownies) with parchment or grease well.

Melt butter and chocolate together in a heatproof bowl set over simmering water (double boiler) or in 20-30 second bursts in the microwave, stirring between bursts until smooth. Let cool slightly.

Whisk in the granulated sugar until combined. Add eggs one at a time, whisking until glossy. Stir in vanilla.

Sift together the flour, cocoa powder and salt; fold gently into the chocolate mixture just until combined. Stir in chopped toasted nuts or chocolate chips if using.

Spoon batter into prepared pan or fill mini tin about 2/3 full. Bake 18-22 minutes for an 8x8 pan for fudgy brownies, or 12-15 minutes for mini tins. A toothpick inserted should come out with a few moist crumbs.

Cool in pan on a rack before cutting into small squares or removing mini brownies. Garnish with a mint leaf if desired.

Combine heavy cream and sugar in a small saucepan over medium heat. Stir and bring just to a gentle simmer; continue to simmer gently for 3 minutes, stirring so it doesn't scorch.

Remove from heat and stir in fresh lemon juice. The mixture will thicken slightly as the acid sets the cream. Let cool briefly, then transfer to small serving glasses or jars.

Chill in the refrigerator for at least 2 hours, until set. Before serving, top with a little lemon zest and a small mint leaf.

Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper. Using a pencil, draw 6 circles about 3 inches (7–8 cm) diameter on the parchment as guides; flip parchment so pencil side is down.

In a clean, dry mixing bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, a tablespoon at a time, beating well after each addition until glossy and stiff peaks form and sugar is dissolved (rub a bit between fingers to check for grittiness).

Gently fold in cornstarch, vinegar and vanilla until just combined. Spoon meringue into each circle to form a shallow nest with slightly higher edges.

Bake 1 hour 15 minutes to 1 hour 30 minutes, until meringues are dry to the touch and pale. Turn off oven and let meringues cool inside oven with door slightly ajar for 30 minutes to prevent cracking.

Whip the 1/2 cup heavy cream to soft peaks and lightly sweeten if desired. Fill cooled nests with whipped cream and top with mixed berries and a dusting of powdered sugar.

Arrange a selection of mini brownies, chilled lemon possets and berry pavlova nests on a serving tray. Spoon optional berry compote beside pavlovas or drizzle a little over the possets if you like extra sweetness.

Garnish brownies and possets with mint leaves and a few toasted nuts or chocolate chips. Keep pavlovas refrigerated if not serving immediately; serve within 4 hours of assembly for best texture.

Estimated plating: 2 mini brownies, 1 small lemon posset (2–3 oz), and 1 pavlova nest per serving.