For the Meringues:

1. Preheat oven to 120°C.
2. Beat egg whites until soft peak stage with electric mixer.
3. Add salt and cream of tartar, beat for further 2 minutes.
4. Add sifted castor sugar gradually while beating.
5. Once sugar has dissolved, fold in vanilla essence
6. Line a baking tray with non stick baking paper.
7. Use a medium sized glass and pencil to draw circles on the paper.
8. Put meringue mixture into a piping bag and pipe a base and sides on each circle. *work quickly!
9. Bake for 1 hour at 120, switch oven off and leave to cool for a further 2 hours.
10. Store in a tight sealed container until used.

For the Chilli Chocolate Mousse:

1. Beat chilled Velvet until thick.
2. Dissolve gelatine in a little boiling water and allow to cool a bit.
3. Add cocoa, chilli powder and gelatine to the mouse and beat well.
4. Fold in melted chocolate and refrigerate.

Assemble:

1. Place a spoon of mousse into each meringue.
2. Top with fruit and mint.
3. Serve immediately!