Quick and simple but guaranteed to impress at Easter and beyond!
For the meringue
10 x tbs of happy egg Liquid Egg Whites (which is equal to 6 egg whites)
350g caster sugar
1 tsp of cream of tartar
1 tsp cornflour
For the chocolate ganache
200g milk chocolate
100ml double cream
For the toppings
300ml whipping cream
A variety of your favourite Easter chocolates to decorate
Pre heat your oven to 150C/130C fan/gas mark 2.
Whisk your egg whites until they form stiff peaks (I found it easier using an electric hand mixer), then whisk in 350g caster sugar, 1 tbsp at a time, until the meringue looks smooth and glossy.
Whisk in 1 tsp cornflour and continue to mix until the meringue holds its shape.
Next, using a pencil, mark out the circumference of a small 8-10 inch plate on 2 pieces of baking parchment then place on separate baking trays.
Using the pencil circle as a guide, spread a layer of meringue evenly inside one of the circles, then repeat on the other but creating more of a crater by making the sides slightly higher than the middle.
Divide the remaining meringue mixture into 4 bowls and colour them using gel food colouring – I used pink, blue, yellow and green.
Using a piping bag and nozzle, carefully pipe 8 nests on top of the second meringue base, around the edge leaving a slight well in the middle.
Bake in the oven for 1 hr, then turn off the heat and let the pavlovas cool completely inside the oven.
While the meringues are cooling you can begin to make your toppings. Whip 300ml whipping cream and place in the fridge to keep cool.
Make the chocolate ganache by finely chopping your 200g of chocolate and place it into a glass bowl. Pour the cream into a saucepan and bring to the boil, stirring continuously. Then quickly remove from the heat, pour over the chocolate and whisk until the consistency is fairly thick and glossy.
Once the meringues are cool, spread a layer of whipped cream over the base meringue followed by a layer of ganache. Carefully place your second meringue on top and pipe the remaining whipped cream in the crater and onto each of the nests around the outside. Drizzle on the chocolate ganache and then decorate with plenty of yummy Easter chocolates.