For the chocolate sponge
4oz soft flour
Whisk eggs and sugar until stiff. Sieve flour and cocoa and fold into mixture. Spread out on to a baking sheet lined with parchment. Bake for 10 minutes at 200°C or until firm to the touch.
Cut out four rings of chocolate sponge and press into tartlet tins. Soak with equal quantities of sugar and water brought to the boil.
Fill the tins with ice-cream to give a multi-coloured effect. Cut out four more pieces of sponge to put on top of the tartlet and soak.
Garnish the plate with an array of coulis and speckle with fudge chunks mini mallows or toffee pieces.