Ingredients

• 1 litre carton low-fat prepared vanilla custard
• ½ cup NESTLÉ Baking Cocoa
• ¼ cup icing sugar
• 3 teaspoons gelatine
• 2 egg whites

Method

1. Place custard in a large mixing bowl.
2. Sift in cocoa and sugar.
3. Combine gently, using a wire whisk until smooth.
4. Put 2 tablespoons hot water in a small bowl and sprinkle gelatine over.
5. Stand bowl in a saucepan with about 1-2 cm hot water, and place over low heat for about 1 minute until gelatine has softened.
6. Remove bowl from saucepan and whisk gelatine, using a fork to dissolve.
7. Set aside to cool slightly.
8. Beat egg whites in a clean dry bowl, with clean beaters, until soft peaks form.
9. Add egg whites and gelatine to custard mixture and fold gently until combined.
10. Using a metal spoon or rubber spatula, work carefully so as not to lose the volume from the egg whites.
11. Transfer to a 6-cup capacity serving bowl, or six individual 1-cup bowls.
12. Refrigerate for 2 hours until softly set.
13. Serve with fresh strawberries, if desired.