6 eggwhites, at room temperature
1 pinch cream of tartar
1½ cups caster sugar
1 tbsp cocoa powder
1 tsp vanilla essence
2 x 62 g tubs Chocolate Mousse 97% Fat Free
½ cup low-fat Greek-Style plain yoghurt
250 g punnet strawberries, sliced
3 passionfruit halved, pulp removed
- Preheat oven to 120°C (100°C fan forced). Draw 12 x 8cm circles on baking paper. Put papers pencil-side down on 2 oven trays.
- Using an electric mixer, whisk eggwhites and cream of tartar on medium speed, until soft peaks form. Add sugar 1 tablespoon at a time, beating between each addition. When all the sugar is added, beat for 2 min.
- Sift 3 teaspoons of cocoa over the eggwhite, add vanilla and fold together with a metal spoon. Spoon onto the circles, and use a palette knife to spread to the edges. Dust with remaining cocoa. Bake for 1 hr. Turn off the oven and cool for 2 hr.
- Whisk the mousse until smooth, add yoghurt and swirl to create a marble effect. Spread over pavlovas, top with fruit and serve.