Mocha Meringue delight:

Method Ingredients.

4 Egg whites
Generous pinch cream of tartar
250g Caster sugar
2tbsp Cocoa powder
4 tsp instant coffee powder



150g Vizyon whipped cream powder
150g Dark chocolate
250g Fresh Strawberries

Draw fifteen 3" circles on a baking parchment paper. Ensure at least 2" space between them. Place parchment paper back side up onto a baking tray.

Whisk egg whites in a clean bowl until thick and frothy. Add cream of tartar and whisk until stiff peaks. Sprinkle half of caster sugar over mixture and whip until glossy.

Sprinkle in the remaining caster sugar bit by bit until all is incorporated

Combine the cocoa powder and coffee (grind if necessary) and sift over meringue mix. Fold cocoa coffer mix into meringue mixture.

Spoon meringue mixture into a piping bag fitted with a 1/4" round nozzle. Pipe mixture onto circles starting from the centre outwards.

Bake in a preheated oven at 120°C 1 1/2 - 2hours or until crisp and dry. Remove from oven and allow to cool on a rack and lift from parchment paper


Whip Vizyon whipped powder with 180ml ice cold water or milk  and 1/2 tsp of vanilla.

Rest for 15 minutes in the refrigerator

Melt chocolate over a double boiler and allow to cool

Set aside 1/3 of the prepared whipped cream and 
Pour room temperature melted chocolate onto prepared whipped cream. Mix well.

Spread chocolate cream mixture on one mocha meringue disc . 
Arrange sliced strawberries on chocolate cream layer

Spread or pipe on some of the reserved Vizyon whipped cream.

Place another layer of mocha meringue disc on the cream and spread some chocolate cream on top and decorate with a strawberry fan.