This Easter Meringue recipe is the perfect Easter treat. The gorgeous meringue is light, it is topped with a fluffy vanilla cream layer and then decorated with chocolate eggs to add that gorgeous Easter flavour and look. Of course, I had to make this a mini eggs pavlova recipe. Their beautiful colour is too good to pass up for anything Easter baking I think.
5 from 7 votes
Prep Time 20mins
Cook Time 1hr
Decorating Time 30mins
Total Time 1hr50mins
Course Bakes, Cakes, Dessert, Party Food, Pudding, Sweet Treats
Cuisine American, British, English, International
1tspwhite wine vinegar
600mldouble cream / heavy cream
1tspvanilla bean paste
50gicing sugar / confectioners sugarsifted
Preheat the oven to 160ºC / 150ºC Fan / Gas 3 / 320ºF.
Line a baking tray with greaseproof paper.
Draw a circle on the paper - about 30cm in diameter.
Put the egg whites in a clean and dried mixing bowl.
Whisk with an electric whisk until the egg whites resemble soft peaks.
Gradually add the caster sugar a little at a time. Make sure the whisk is on a medium to high speed until the mix starts to go stiff and glossy.
Mix the white wine vinegar and cornflour in a cup until smooth.
Add the mix into the egg white mix to make it glossy.
Spoon the egg white meringue onto the circle drawn on the greaseproof paper in blobs.
Pull a dessert or serving spoon around the circle to make a shallow trench and link all the blobs of meringue together. (This will be for the cream and toppings to sit in).
Pop into the oven and reduce the temperature to 140ºC / 120ºC Fan / Gas 1 / 100ºF. Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white.
Turn off the oven and leave the cooked pavlova inside the oven at least an hour or overnight to cool and dry.
To make the cream topping - Add the double cream to a bowl.
Add in the vanilla paste (or vanila extract).
Sieve in the icing sugar.
Whisk the mix until you have a thick mixture with stiff peaks. (You can do this with electric whisk.)
Gently spoon the stiff cream into the trench in the meringue.
The Pavlova is now ready for you to decorate.
Top with chocolate Easter eggs and anything else you would like (sprinkles are a great choice).
•Store the cooked meringue in an airtight box in a cool place for up to 2 weeks.•Pop the pavlova in a freezer-safe box in the freezer for a few months. (Freeze undecorated)