Name: Choc-mint mousse pavlova
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 egg whites; 2/3 cup (150g) caster sugar; 1 tablespoon cocoa powder; 120 gram fresh raspberries; 2 tablespoon fresh small mint leaves; 1 tablespoon custard powder; 2 tablespoon cocoa powder; 1 tablespoon caster sugar; 1 cup (250ml) skim milk; 1/4 teaspoon peppermint essence

Ingredients

4 egg whites

2/3 cup (150g) caster sugar

1 tablespoon cocoa powder

120 gram fresh raspberries

2 tablespoon fresh small mint leaves

1 tablespoon custard powder

2 tablespoon cocoa powder

1 tablespoon caster sugar

1 cup (250ml) skim milk

1/4 teaspoon peppermint essence

Method

1.Preheat oven to 180°C. Line oven tray with baking paper.

2.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until dissolved. Fold sifted cocoa powder into meringue mixture. Drop mixture, in four equal mounds, on tray. Bake for 25 minutes.

3.Meanwhile, to make choc-mint sauce, blend sifted custard powder, cocoa powder and sugar with milk in a small saucepan. Stir until sauce boils and thickens. Remove from heat; stir in essence.

4.Serve warm pavlovas topped with sauce, raspberries and mint leaves.

Add the peppermint essence to suit your taste. Start with what we have recommended and add more until you achieve a nice balance between the chocolate and the mint.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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