MIX IT UP WITH MOUSSE - Nestlé Professional

HANDY HINTS
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To set the mousse, use well chilled water.
Substitute chilled water with chilled milk for a
creamier texture and added nutritional benefits.
Gently place mousse into piping bags to keep
the volume.
Cover the mousse well in the refrigerator to keep
top from drying out.
Two different flavours can be used together in
your piping bag to give a swirl effect.
Tie off the end of your piping bag when storing
in the refrigerator to avoid spillage.
Once mousse is prepared it will last up to 48
hours in the refrigerator.
PAVLOVA MOUSSE CAKE
Serves: 24
Preparation Time: 80 minutes
Cooking Time: 50 minutes (plus cooling and refrigeration time)
4 egg whites
1 cup (220g) caster sugar
1 tablespoon cornflour
2 teaspoons white vinegar
500g NESTLÉ Strawberry Mousse Mix
1L chilled water
1 x 900g chocolate slab cake, sliced horizontally
1. Preheat oven to 120°C/ 100°C fan forced. Grease and
line two 35cm x 25cm baking trays with baking paper.
2. Using an electric mixer, beat egg whites until stiff peaks
form, gradually add sugar, one tablespoon at a time, until
sugar dissolves and mixture is thick and glossy. Gently fold
in cornflour and vinegar, smooth mixture evenly over trays
using a palate knife.
3. Bake for 50 minutes, swapping trays half way, until
mixture is cooked. Turn off oven and cool completely.
4. Make up NESTLÉ Strawberry Mousse Mix according to
packet directions, ensuring that mousse is stiff.
5. Using a palate knife spread 2cm thick NESTLÉ Strawberry
Mousse Mix over the first meringue sheet, top with one layer
of slab cake, spread with remaining NESTLÉ Strawberry
Mousse Mix, and top with remaining layer of meringue.
6. Cover with plastic wrap, refrigerate for 4 hours or until firm.
This recipe combines the traditional
pavlova meringue with the light tasty
texture of the Mousse Mix and a
layer of cake.