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