5th Course Recipe

Make ganache

Place chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream and butter until just simmering (do not boil). Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth and glossy. Stir in a pinch of sea salt if using.

Chill and form

Cover bowl and refrigerate ganache until firm enough to scoop, about 1–2 hours. Use a small cookie scoop or teaspoon to portion ganache into bite-sized rounds. Roll quickly between palms to smooth (ganache will soften; work briskly).

Finish

Roll each truffle in cocoa powder to coat. Place on a parchment-lined tray and chill 15 minutes to set. Keep refrigerated until serving; bring to cool-room temperature 10–15 minutes before plating.

Make lemon curd

In a small bowl whisk together lemon juice, sugar, eggs, melted butter, and lemon zest until combined.

Cook curd

Transfer mixture to a small saucepan and cook over low-medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 6–8 minutes). Do not boil. Remove from heat and strain if desired for extra smoothness. Let cool slightly.

Fill tart shells

Spoon or pipe the warm lemon curd into prepared mini tart shells, filling each to just below the rim. Chill in the refrigerator for at least 30 minutes to set. Garnish with a small twist of lemon zest or a tiny mint leaf before serving.

Make meringue

Preheat oven to 275°F (135°C). Line a baking sheet with parchment. In a clean bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff glossy peaks form and sugar is dissolved (about 5–7 minutes). Gently fold in cornstarch and vanilla.

Shape and bake

Spoon or pipe six small meringue nests (about 3–4 inches across) onto the prepared sheet, making a slight well in the center. Bake for 45–55 minutes until dry to the touch and pale. Turn oven off, crack oven door, and let meringues cool completely inside for another hour to avoid cracks.

Whip cream and assemble

Whip heavy cream with powdered sugar until soft peaks form. Top each cooled meringue nest with a dollop of whipped cream and arrange mixed berries on top. Keep refrigerated and assemble no more than 1 hour before serving to preserve crispness.

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl, cut cold cubed butter into flour and powdered sugar using a pastry cutter or fingers until the mixture resembles coarse crumbs. Press evenly into the bottom of an 8x8-inch (or similar) parchment-lined baking pan. Bake 12–15 minutes until lightly golden. Cool slightly.

Make caramel topping

In a small saucepan over medium heat, combine brown sugar, butter, and corn syrup. Stir until sugar dissolves and mixture comes to a simmer. Cook 2–3 minutes, then remove from heat and stir in heavy cream, chopped pecans, and sea salt until combined.

Assemble and bake

Pour caramel-pecan mixture over the warm baked crust, spreading evenly. Return to oven for 8–10 minutes until bubbly. Cool to room temperature, then refrigerate to fully set, at least 1 hour. Lift from pan using parchment and cut into 12 small squares before serving.

Arrange a selection of each dessert on a large platter: 6 truffle bites, 6 mini lemon tarts, 6 pavlova nests (or 6 halves depending on size), and 6 caramel pecan squares, adjusting counts to fit platter size. Sprinkle chocolate shavings and sift powdered sugar lightly over pavlovas and tarts. Tuck fresh mint leaves between items for color. Serve chilled plates within 30 minutes of removing from refrigerator. Provide small dessert forks or toothpicks for guests.