Dessert Selections Recipe

Prepare Ramekins

Preheat the oven to 220°C (425°F). Generously butter four 6-oz (180 ml) ramekins and dust the insides with cocoa powder; tap out excess.

Melt Chocolate and Butter

In a heatproof bowl set over a pan of barely simmering water (double boiler), combine the chopped bittersweet chocolate and 125 g unsalted butter. Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly for 3–4 minutes.

Mix Batter

Whisk together the whole eggs, egg yolks, and icing sugar until pale and slightly thickened. Whisk in the vanilla extract and a pinch of salt. Fold the melted chocolate mixture into the egg mixture until combined. Sift the 50 g flour over the batter and gently fold until just incorporated.

Bake

Divide batter evenly among the prepared ramekins. Place ramekins on a baking tray and bake in the preheated oven for 10–12 minutes, or until the edges are set but centers are still soft and slightly jiggly.

Serve

Let cakes rest for 1 minute, then carefully run a knife around the edges and invert each ramekin onto a dessert plate. Serve immediately with optional vanilla ice cream or a dusting of icing sugar.

Infuse Cream

Preheat the oven to 150°C (300°F). If using a vanilla bean, split it lengthwise and scrape the seeds into the cream, add the pod as well. Heat the 500 ml heavy cream with the vanilla over medium heat until just below simmering — small bubbles form around the edge. Remove from heat, cover, and let infuse for 10–15 minutes; remove the vanilla pod.

Whisk Yolks and Sugar

In a bowl, whisk the 6 egg yolks with 100 g caster sugar and a pinch of salt until the mixture lightens slightly but do not over-whisk (avoid incorporating too much air).

Temper and Combine

Slowly stream about one-third of the hot cream into the yolk mixture while whisking constantly to temper the yolks. Then pour the tempered yolks back into the remaining cream and whisk to combine.

Bake in Water Bath

Divide the custard evenly among four 6-oz (180 ml) ramekins. Place ramekins in a deep baking dish or roasting pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 35–40 minutes, or until the edges are set and centers still wobble slightly when shaken.

Cool and Chill

Remove ramekins from water bath and cool on a wire rack for 30 minutes, then refrigerate for at least 2 hours (preferably overnight) to fully set.

Caramelize Sugar

When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Using a kitchen blowtorch, caramelize the sugar until it melts and forms a golden-brown crisp. If you don't have a torch, place under a very hot broiler for 1–2 minutes, watching closely to avoid burning. Let the caramelized sugar sit for a minute to harden before serving.

Make Tart Dough (Pâte Sucrée Style)

In a food processor, pulse 250 g flour, 50 g icing sugar and a pinch of salt to combine. Add 125 g cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the cold egg and 1 tablespoon cold water and pulse just until the dough begins to come together. Turn out onto a lightly floured surface, press into a disc, wrap in plastic and chill for at least 30 minutes.

Blind Bake Shell

Preheat oven to 180°C (350°F). Roll chilled dough on a lightly floured surface to about 3 mm thick and line a 9-inch tart pan with removable bottom. Trim excess dough and chill the lined tart shell in the freezer for 15 minutes. Line the shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 8–10 minutes more until golden. Let cool slightly.

Prepare Lemon Filling

Whisk together 3 eggs, 150 g caster sugar, 120 ml fresh lemon juice and 2 tsp lemon zest until smooth. Place the mixture in a saucepan over low-medium heat, add 50 g softened butter in small pieces, and cook, stirring constantly, until slightly thickened and it coats the back of a spoon (do not boil). Alternatively, temper the mixture and finish in the oven if preferred.

Fill and Bake

Pour the warm lemon curd into the baked tart shell, smoothing the top. Reduce oven temperature to 160°C (320°F) and bake for 12–15 minutes until the filling is just set but still has a slight wobble in the center.

Cool and Serve

Cool the tart on a wire rack to room temperature, then refrigerate for at least 2 hours to fully set before slicing. Serve chilled or at room temperature; garnish with extra lemon zest or a dusting of icing sugar if desired.

Preheat and Prepare Baking Sheet

Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper and draw a 20 cm (8-inch) circle as a guide.

Make Meringue

In a clean, grease-free bowl, whisk 4 room-temperature egg whites until soft peaks form. Gradually add 220 g caster sugar, about 1 tablespoon at a time, whisking well between additions until the sugar is fully dissolved and the meringue is glossy and forms stiff peaks. Gently fold in 1 tablespoon cornstarch, 1 teaspoon white vinegar and 1 teaspoon vanilla extract.

Bake Meringue

Spoon the meringue onto the prepared parchment inside the circle, shaping the edges slightly higher than the center to create a shallow well. Bake for 1 hour and 15 minutes, then turn off the oven and leave the meringue inside to cool completely for at least 2 hours or overnight; this prevents cracks.

Prepare Whipped Cream and Berries

Just before serving, whip 300 ml chilled heavy cream with 2 tablespoons icing sugar to soft peaks. Wash and dry 350 g mixed berries; hull and slice larger strawberries if needed.

Assemble

Carefully transfer the cooled pavlova base to a serving plate. Spoon the whipped cream into the center and arrange the mixed berries on top. Garnish with mint leaves if using and serve immediately.