Pre-heat your oven to 350F (180C). Core the apples and mark the tops using a knife with a small cross to help prevent them from splitting. Soften the butter and mix with the sugar, sultanas and cinnamon. Tightly pack the combined mixture into the empty core holes of the apples. Bake for approx 30mins or until apples are soft.
Slice the sponge cake and layer into the bottom of a bowl. Prepare Jell-O as per instructions and pour over the sponge cake. Add half the raspberries and place bowl in fridge until jell-o has set. Whip cream until thick and spread evenly to the top of the Jell-O, top with the remaining raspberries. If using small bowls you could repeat the steps to create multiple layers.
Melt chocolate and butter in a saucepan. In one bowl whip the cream and sugar and in another bowl beat the egg whites until they form soft peaks. Fold the cream through the chocolate mixture then gently fold in the egg whites. When combined place mixture into a glass bowl and chill in the fridge for around 3 hours.
Add sugar and 2 cups of water to a saucepan, gently simmer until sugar has dissolved and a syrup has formed. Add lemon juice and allow to cool. Place mango flesh, creamed coconut and syrup mix into a blender, process until smooth. Beat egg whites until fluffy then slowly combine with the mango mixture. Pour mixture into a freezer proof container, cover and freeze until just firm.
Peel and core apples, boil until tender, allow to cool then slice finely. Lightly beat eggs, gradually adding 1/2 cup of water, flour, sugar and cinnamon, beat until smooth. Pour batter into a baking dish, bake for 10 mins in a 425F/215C pre-heated oven. Remove from oven and layer on the sliced apple cook for a further 12-15 mins until puffed and golden.
Beat together the buttermilk and egg then lightly mix in with with the flour & baking soda to form a batter. Stir in the blueberries then cook in a frying pan over a medium heat, flip when base is golden brown.