Strawberry Mousse in Meringue Nest With Dark Chocolate Ganache and Strawberry/Mint Compote

If you want to impress your sweetie with a “fancy” dessert, this recipe will fit the bill. The good news is that most of it can be prepared the night before.

Stawberry Mousse

  • 2 ½ tablespoon gelatin powder (or 5 sheets gelatin)
  • ½ pound fresh strawberries, stems removed
  • 1  lemon, juiced
  • 2 tablespoon cornstarch
  • ¾ cup monk fruit
  • 1 teaspoon vanilla bean, fresh
  • 2 ½ cup non-fat, sugar-free whipped topping
  • Pinch of salt
  1. In a medium pot over high heat combine the lemon juice, strawberries, vanilla bean, salt and monk fruit. Once mixture comes to a simmer use an immersion blender and puree ingredients.  (Or put ingredients in a blender and puree).
  2. Strain strawberry mixture through a fine strainer to get all of the seeds out.  Place mixture back on low heat and whisk in gelatin powder and cornstarch until mixture thickens. Remove from heat and place in a container to chill in the refrigerator for about an hour.
  3. Once completely chilled, gently fold in whipped topping, and return to refrigerator to chill or serve immediately. 


  • 3  egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup monk fruit
  • 2 tablespoon cornstarch
  • 1 teaspoon vanilla bean
  • ½ cup water
  • Pinch of salt
  1. Preheat oven to 250 degrees Fahrenheit. 
  2. In a small pot combine water, monk fruit, cornstarch and vanilla bean. Stir over medium heat until mixture becomes clear and slightly thickened.  
  3. In a mixing bowl combine egg whites, cream of tartar and salt until mixture forms soft peaks.
  4. Slowly drizzle in monk fruit mixture until egg whites form stiff peaks and have a glossy shine.
  5. Place meringue in a pastry bag with a round tip.  
  6. Pipe an outline of a heart onto parchment paper atop of a sheet pan, fill it in, and create borders on the side. Pipe more meringue around the outside of the heart, building a three-layered wall. Do not fill the middle of these layers; you want to form a bowl.
  7. Repeat with remaining meringue and bake in the oven for about 20-30 minutes. Meringue should not color and will be firm to the touch once cooled. Set aside for plating. Can be done the night before.

Dark Chocolate Ganache

  • 3 tablespoon monk fruit 
  • 3 tablespoon water
  • 6 ounces non-fat Greek yogurt
  • 12 ounces dark chocolate, chopped fine
  • ½ teaspoon vanilla extract

In a small pot, combine the monk fruit and water over medium heat until monk fruit dissolves. Add yogurt and dark chocolate, stir until chocolate melts over low heat. Add the vanilla extract once removed from heat and set aside. 

Strawberry and Mint Compote

  • 8 ounces fresh strawberries, small diced
  • 2 tablespoon fresh mint, cut into thin ribbons
  • 1 tablespoon monk fruit
  • ½ teaspoon fresh vanilla bean

In a small bowl, combine all ingredients and set aside. 


  • 1 ounces almonds, toasted and chopped fine

To Plate

  1. Place meringue nest in center of plate, fill with strawberry mousse.
  2. Drizzle chocolate ganache over half of the meringue.  
  3. Place a few tablespoons of compote alongside of the meringue.
  4. Sprinkle toasted almonds over the entire dish.