Choc-mint mousse pavlova

  • 25 mins cooking
  • Serves 4
  • Print


Choc-mint mousse pavlova
  • 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


Choc-mint mousse pavlova
  • 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.

More From Women's Weekly Food