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Preheat oven to 120C.
Line 4 baking trays with baking paper, drawing a 25cm circle on the non-baking sides.
Using a stand mixer beat egg whites until soft peaks before gradually adding castor sugar, beating until thick and glossy.
Sift cocoa powder into mixture while mixing.
Divide mixture into 4 portions and spread into disks over drawn circles.
Bake for 2 hours until crisp, cooling completely with oven off and door ajar.
Using a stand mixer whisk egg yolks and sugar until thick and pale.
Gradually add melted chocolate followed by thicken cream and whisk until think.
Chill until ready to use.
To make Ganache, whisk cream in a pan until boiling point, remove from heat.
Add chocolate and butter, stir until smooth.
To assemble, place one meringue disk as the base and spread 1/3 of chilled mousse and drizzle 1/3 of ganache.
Repeat layers decorating with whipped cream and fresh strawberries.
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