A delicious twist on pavlova - dark chocolate chilli mousse paired with sweet crunchy meringue and fresh berries!
Preheat oven to 120°C.
Beat egg whites until soft peak stage with electric mixer.
Add salt and cream of tartar, beat for further 2 minutes.
Add sifted castor sugar gradually while beating.
Once sugar has dissolved, fold in vanilla essence
Line a baking tray with non stick baking paper.
Use a medium sized glass and pencil to draw circles on the paper.
Put meringue mixture into a piping bag and pipe a base and sides on each circle. *work quickly!
Bake for 1 hour at 120, switch oven off and leave to cool for a further 2 hours.
Store in a tight sealed container until used.
Beat chilled Velvet until thick.
Dissolve gelatine in a little boiling water and allow to cool a bit.
Add cocoa, chilli powder and gelatine to the mouse and beat well.
Fold in melted chocolate and refrigerate.
Place a spoon of mousse into each meringue.
Top with fruit and mint.
Serving Size medium