For the chocolate custard, mix the chocolate spread with the custard and pour it into glasses (or small containers). Add water to the glasses or container, until half full, to even out the heat. Cook at 130°C for 30 minutes. They should offer a slight wobble when you shake them – this shows that they’re ready. Refrigerate for approximately 30 minutes, to set the brulee. Cut the banana into slices and place them on top of the chocolate custard.

For the meringue, pour the egg whites into a mixing bowl and start mixing for 20 seconds. Gradually add half the sugar as it continues to mix. As the mixture thickens, add the second half of the sugar and mix until set in the bowl (trial by turning the bowl upside down).

For the whipped cream, pour the ingredients into a bowl and whisk by hand. The aim is to achieve a soft consistency.

For the pavlova, pour the meringue into a tin, lined with baking paper, and cook in the oven at 160°C. Leave to cool down before taking it off the paper. The aim is to have a toasted, yet bouncy, consistency. Place some raspberries and mint leaves on top of the meringue (basil works well also), then the whipped cream.

For serving, pour two tablespoons of meringue into each glass of chocolate custard, then cover with grated lime zest. Sprinkle some rock salt on top. Keep refrigerated or place in the freezer to have a chewy nougat consistency.