You will need 6 x Small individual serving dishes.
Start the mousse by making a meringue. Place the caster sugar in a small saucepan and cover with the water. Bring to the boil without stirring and cook until the syrup reaches soft ball stage. Beat the egg whites until they start turning white and fluffy, slowly pour in the hot syrup. Continue to beat until cool and glossy. The meringue will double in size.
Give the Carnation® Chocolate filling and topping a stir to soften then fold in the cooled meringue.
Spoon the mousse into the serving dishes with the mixed berries layered between. Place in the fridge for 2 hours to set. Garnish with a few cut strawberries.
Recipe courtesy of Carnation®