An egg-cellent way to showcase your favourite Beacon Easter treats.
For the Pavlova:
6 large egg whites
1½ cups (300g) castor sugar
2 Tbsp (30ml) lemon juice
2 Tbsp (30ml) Maziena cornflour
½ tsp (3ml) Moir’s vanilla essence
For the Filling:
3-4 mmmMallow Custard Eggs, chopped
3-4 mmmMallow Whippy Eggs, chopped
1 pack (6) Hens Eggs, halved
1 packs of Mister Sweets Speckled Eggs
Fresh berries (optional)
1 pack (6) Hens Eggs
Heavenly Milk Chocolate, grated, for serving
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.