Dessert Nachos

Preheat the oven to 350ºF. Prepare a baking sheet with cooking spray and parchment.

Sift together the flour, sugar, cocoa, baking powder and salt and set aside.

Combine the cream, orange zest and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed just until cream holds its shape, but before soft peaks form. Gradually add the beaten eggs–the mixture will thin a bit.

Switch to the paddle attachment. On low speed, add the flour mixture and beat until smooth. Scrape down the sides of the bowl and mix again until just combined. The batter will be quite thick, kind of like a stiff frosting.

Distribute the batter in five large dollops on the prepared baking sheet and spread evenly with an offset spatula.

Bake until the cake springs back when gently pressed in the center, about 15 minutes. Transfer to a wire rack to cool completely, about 15 minutes. Adjust the oven temperature to 400ºF for the “chips”.

In a small saucepan, combine the half-and-half, cream, sugar, matcha and vanilla. Whisk over low heat until the sugar and matcha are dissolved. Remove from the heat and pour into an ice cream maker.

Churn according to manufacturers’ instructions. Remove and store in freezer.

Melt the white chocolate in a heatproof glass bowl set over a pot of simmering water. Stir until completely melted and smooth. Remove from the heat and let cool slightly.

Combine the sugar and cinnamon, and set aside.

On a lightly floured work surface, roll out the puff pastry to a 1/8-inch thickness. Cut into 24 triangles and place on a parchment-lined baking sheet.

Mix the beaten egg and the cream, and liberally brush over the triangles. Sprinkle the triangles with the cinnamon sugar. Poke each “chip” with a fork 4 or 5 times to prevent rising during baking.

Bake until golden brown and sugar has started to caramelize slightly, 7 to 10 minutes. Remove from oven and let cool.

Combine the sugar and 1/4 cup water in a small saucepan and cook over medium-low heat to dissolve the sugar. Add the jalapenos and simmer for 5 to 7 minutes. Remove the jalapenos and chop into small pieces.

In a glass bowl, combine the chopped jalapenos with the strawberries, blueberries, nectarines, and orange zest and juice. Stir to combine.

To assemble: Divide the “chips” among six plates, or place on serving platter.

Crumble some chocolate cake over the “chips,” about 1/4 cup per serving.

Transfer the melted white chocolate to a pastry bag, snip a tiny opening, and drizzle over the “chips”. Top with a spoonful of “pico de gallo” and then a dollop of creme fraiche.

With a 2-inch scoop, place scoops of the “guacamole” alongside the creme fraiche, or serve separately in ramekins.