Chocolate dessert spaghetti with mixed fruit-and-tomato jam, pistachio butter and marshmallow fluff

Combine the flour, cocoa powder, powdered sugar and salt; process the instant coffee into a fine powder and add.

Add two eggs and bring together into a chocolate pasta dough.

Chop the tomatoes a little to help them break down; cook with sugar and two-thirds of a cup of maple syrup at a simmer for about an hour until sweet and jam-like, skins on.

Puree and strain the tomatoes into a tomato coulis.

For cookie butter, run the base in the machine with a splash of water, then add melted butter, maple syrup and salt.

For marshmallow fluff, heat sugar, water and corn syrup to 240; beat egg whites with a little cream of tartar and vanilla, then slowly stream in the hot sugar mixture.

Roll the dough out one step at a time.

Test ravioli: fill with pistachio butter, marshmallow fluff and cookie butter, cut with shaped cutters, and boil about 90 seconds; the pistachio butter won, but the shapes looked poor and the idea was dropped for spaghetti.

First plating: pool tomato coulis on the plate, twirl the pasta into a nest on top, and dot with pistachio butter and marshmallow fluff; the coulis clashed.

Cook the chocolate spaghetti about 90 seconds and toss in a little heated butter.

Blend about half a cup of the tomato jam with strawberry jam and raspberry fruit spread and sieve into a mixed fruit jam.

Plate the chocolate spaghetti with the mixed jam, pistachio butter and marshmallow fluff as a wreath.