Fruity Dessert Tower

Cut 3 watermelon slices and 3 melon slices. Remove the seeds from the melons using the glass, pressing down in the center. Remove a circle from the center of the watermelon slices using the glass. Assemble the slices in this order: watermelon, melon, watermelon, melon, watermelon, melon. Cut off the top skin of the melon with a knife, pressing down all the way to the bottom of the tower, cutting the fruit circle at the same time (see video).

Remove the skin from the leftover watermelon slices to dice the watermelon flesh and set aside. Overlap the rind of two watermelon slices and cut vertically, then horizontally to get 7 pieces of watermelon rind. Skewer them at the end with a skewer, then thread a string through the holes. Tighten the end of the string and spread them out in a flower. Use the skin of the third slice to arrange the watermelon pieces in the center and poke them with a skewer at regular intervals in the circle.

Cut the white chocolate into fine pieces and melt in a double boiler. Cut the edges of a large plastic bag and spread it out on your work surface. Pour the melted chocolate on one half. Cover with the other side of the plastic bag and press lightly with your fingers to make a circle. Place the watermelon peel flower on top and press down so that the chocolate takes the shape of the flower. Set aside in the fridge.

Cut the white chocolate into fine pieces and melt in a double boiler. Cut the edges of a large plastic bag and spread it out on your work surface. Pour the melted chocolate on one half. Cover with the other side of the plastic bag and press lightly with your fingers to make a circle. Place the watermelon peel flower on top and press down so that the chocolate takes the shape of the flower. Set aside in the fridge.

Whip the heavy cream with the mascarpone and powdered sugar and gently stir in the cocoa powder. Spread the whipped cream with a spatula all around the fruit tower. Skewer 5 scoops of Chefclub Chocolate Ice Cream on a skewer placed on a sheet of parchment paper. Set aside in the fridge. Remove the white chocolate flower from the watermelon rinds. Dip glass in hot water and dry off to avoid getting chocolate wet, then use as a cookie cutter to cut out a circle in the center of the chocolate flower.

Place the white chocolate flower on top of the fruit tower. Place raspberries on top of the flower, diced watermelon on the bottom of the cake, strawberries on the edges of the cake, and finally, remove the skewer and slide the ice cream skewer into the center of the cake. Serve and enjoy!