Ingredients

Steps

• Whisk egg whites to stiff peaks and fold in 50g caster sugar.
• Whip 50ml double cream to soft peaks and fold into the egg white mixture.
• Fold in 25g melted dark chocolate to create a marble effect.
• Heat 85g sugar and 85g hazelnuts in a pan until caramelised and golden-brown.
• Cool the praline on a silicone mat and break into shards.
• Blend 100g raspberries, 15g icing sugar, and 30ml water until smooth.
• Pass the raspberry mixture through a sieve to remove seeds.
• Assemble by spooning mousse into a glass, adding praline shards, and drizzling with coulis.