• Chocolate Meringue

  • 8 egg whites, room temperature

  • 2 cups castor sugar

  • ½ cup cocoa powder

  • Chocolate Mousse

  • 8 egg yolks

  • ½ cup castor sugar

  • 300g dark chocolate, melted

  • 600ml thickened cream

  • Chocolate Ganache

  • 125g dark chocolate

  • 175g thickened cream

  • 15g unsalted butter

  • To serve

  • 300ml Whipped Cream

  • Fresh Strawberries


  • Chocolate Meringue:

  • 1.

    Preheat oven to 120C.

  • 2.

    Line 4 baking trays with baking paper, drawing a 25cm circle on the non-baking sides.

  • 3.

    Using a stand mixer beat egg whites until soft peaks before gradually adding castor sugar, beating until thick and glossy.

  • 4.

    Sift cocoa powder into mixture while mixing.

  • 5.

    Divide mixture into 4 portions and spread into disks over drawn circles.

  • 6.

    Bake for 2 hours until crisp, cooling completely with oven off and door ajar.

  • Chocolate Mousse:

  • 1.

    Using a stand mixer whisk egg yolks and sugar until thick and pale.

  • 2.

    Gradually add melted chocolate followed by thicken cream and whisk until think.

  • 3.

    Chill until ready to use.

  • Chocolate Ganache:

  • 1.

    To make Ganache, whisk cream in a pan until boiling point, remove from heat.

  • 2.

    Add chocolate and butter, stir until smooth.


  • 1.

    To assemble, place one meringue disk as the base and spread 1/3 of chilled mousse and drizzle 1/3 of ganache.

  • 2.

    Repeat layers decorating with whipped cream and fresh strawberries.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 989kj
  • Fat Total 60g
  • Saturated Fat 36g
  • Protein 11g
  • Carbohydrate 116g
  • Sugar 104g
  • Sodium 97mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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