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

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

Preparation time: 30 minutes + 2 hours refrigeration
Cooking time: 1 minute
Serves: 4-6