Easter pavlova nest
An egg-cellent way to showcase your favourite Beacon Easter treats.
Ingredients
For the pavlova:
- 6 large egg whites
- 1½ cups (300g) castor sugar
- 2 Tbsp (30ml) lemon juice
- 2 Tbsp (30ml) cornflour
- ½ tsp (3ml) vanilla essence
For the filling:
- 3-4 mmmMallow Custard Eggs, chopped
- 3-4 mmmMallow Whippy Eggs, chopped
- 1 pack (6) Hens Eggs, halved
- Fresh berries (optional)
- 1 pack (6) Hens Eggs
- Heavenly Milk Chocolate, grated, for serving
Method
- Preheat oven to 120°C.
- Beat egg whites with a stand mixer until stiff peaks form, about 4 minutes.
- Add half the sugar, about 1 Tbsp (15ml) at a time at 1-minute intervals, while whisking.
- Whisk in remaining sugar 3 Tbsp (45ml) at a time at 5-minute intervals or until sugar has dissolved.
- Combine lemon juice, cornflour and vanilla and whisk into meringue mixture.
- Reduce oven temperature to 100°C.
- Spoon meringue onto a baking tray lined with baking paper to form a large dome, creating peaks using a palette knife.
- Create a slight indent in the middle for filling.
- Bake for 1 hour, then switch off oven.
- Leave pavlova in oven (with door closed) for 45 minutes.
- Open the oven door slightly and allow pavlova to cool overnight.
- Fill with chopped mmmMallow Eggs, Hens Eggs and fresh berries, if using.
- Top with grated chocolate and serve.
What you need