I took a class the other day to learn how to present desserts - a lot of the elements were already made (the pannacotta, the opera cake) but we had to put it altogether.
Firstly we made a mango brioche galette (all made by me) topped with some coconut sorbet (pre-prepared):
Secondly, an espresso pannacotta, marsala foam and cinnamon sugar (so it looked like a cappuccino), dried fruit compote and candied orange zest 2 ways:
Third, and definitely more complicated, a strawberry vacherin.
The snow egg was so much fun to make! You need to start with a swiss meringue and then poaching them is easy in salted water.
Then it was time for Chocolate Allsorts:
That's sago sushi, a mint chocolate mousse filled tuille sitting on chocolate dirt, a cherry jammy dodger, opera cake, passionfruit jelly with chocolate peanut truffle, rhubarb sauce, glass biscuit, white chocolate granita and a red star fruit!