Meringue Mousse Base Recipes

Steps:

• Ensure the mixer bowl and whisk attachment are clean and grease-free. Whisk the egg whites until they form stiff peaks, then whisk in a third of the sugar for about 30 secs.
• Add the remaining sugar in 2 batches until the meringue is glossy. Use within about 10 mins of making.

Steps:

• In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
• Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.

Steps:

• 1. Line a large colander with several layers of cheesecloth.
• 2. In a large bowl, mix the yogurt with the sugar.
• 3. In a separate bowl, beat the cream and the vanilla essence until stiff. Fold the cream into the yogurt.
• 4. In a large bowl, beat egg whites with an electric mixer until stiff but not dry. With a spatula, carefully fold in the yogurt mixture and the orange rind.
• 5. Transfer the mousse mixture to the prepared colander and place over a bowl. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.
• 6. When ready to serve, place one meringue on each of the 10 dessert plates. Top with some mousse and a few berries. Top each with a second meringue.
• 7. Drizzle some strawberry coulis around each meringue and garnish with a few berries and a sprig of mint.