Recipe by Argentinean-born Mauro Callegari of in Gembrook, Dandenong Ranges.

Serves 4–6


  • ½ cup caster sugar
  • 300g mixed berries
  • ¾ cup roasted macadamia nuts, crushed bought or homemade small meringues
  • ¼ bunch mint, leaves picked, finely shredded
  • 20g good-quality dark chocolate, finely grated
  • chocolate mousse
  • 7 egg yolks
  • ¾ cup caster sugar
  • 220g good-quality dark chocolate, chopped
  • 250g butter, cut into 2cm cubes
  • ½ cup cocoa
  • 600ml thickened cream
  • ½ vanilla bean, seeds scraped


Place sugar and ½ cup water in a small saucepan and stir over a medium-low heat until sugar dissolves. Bring to boil. Simmer for 2 minutes or until syrup thickens slightly. Cool.

Place berries in a bowl and pour over cooled sugar syrup. Cover with plastic wrap and place in refrigerator overnight to macerate.

Meanwhile, to make chocolate mousse, place egg yolks and sugar
in a heatproof bowl, and whisk until thick and creamy. Set over a saucepan half-filled with simmering water (make sure bowl doesn’t touch water). Add chocolate and whisk for 5–7 minutes
or until chocolate melts. Add butter, 1 cube at a time, whisking constantly until butter melts and has been incorporated. Remove bowl from pan. Add cocoa and stir to combine.  Set aside for 30 minutes to cool.

Whisk cream and vanilla seeds in a bowl until soft peaks form. Fold a little whipped cream into chocolate mixture until combined. Fold in remaining whipped cream. Transfer to an airtight container and place in refrigerator for 4 hours or overnight to set.

Spoon mousse onto plates. Arrange berries, macadamia nuts and a little crumbled meringue over and around mousse. Top with whole meringues, mint and grated chocolate to serve.