Easter Mini Egg Chocolate Pavlova
Easter Mini Egg Chocolate Pavlova is an incredible dessert that is perfect for feeding a crowd any time of the year, Crispy, chewy chocolate meringue covered in softly whipped cream and heaps of mini eggs.
Servings 8
Calories 418kcal
Ingredients
- 6 medium egg whites
- 300 grams caster sugar
- 10 grams cocoa powder
- 150 grams chocolate hazelnut spread
- 250 grams chocolate mini eggs
Instructions
- Preheat the oven to 150°C/130°C Fan/gas mark 2/300ºF
- Make sure your hands are clean and then separate the eggs into 2 different bowls or mugs. One egg at a time. Each time you are successful, transfer the egg whites into your mixing bowl. That way you don't run the risk of ruining more than 1 egg white if your yolk mixes with the white as you separate them.
- Whisk your egg whites until frothy. About a couple of minutes. I use a free standing mixer but an electric hand held whisk will work too but be a little more hands on.
- Then add your caster sugar a tbsp at a time. It does seem time consuming but it seems to help the meringue form without weeping sugar when baked. Whip until the mixture thickens and goes really stiff and shiny. So stiff that it completely holds it shape people. This will take about 4 minutes depending on the speed of your mixer.
- Sieve the cocoa powder over the top.
- Whisk through.
- I use a flat, lined baking tray to put my raw meringue on. I use a silicone liner that is reusable. You can use baking paper too. Just NOT greaseproof paper. You'll be peeling that bad boy off for a week.
- I use a spatula to form/slick it into, about an 8" circle disc on the tray. If I'm among friends there is simply a general dolloping and swirling in a roughly shaped circle. If I'm feeling like a fancy pants then I slick the sides upwards, see the photo.
- Bake for an hour and fifteen minutes. At the end of that open the oven door slightly and allow to cool.
- Once cool whip up that cream until just softly whipped. Don't let it go over as it turns grainy and is hard to spread.
- Peel off the baking paper carefully from the bottom or I sometimes leave it on.
- Spread the cream on top of the pavlova and spoon over the hazelnut spread in artistic dollops if you get my pavlova drift.
- Tumble over the mini eggs in the most piled high way possible Easter people.
Notes
- Store in a cool place in an air tight container. At least 1 or 2 days in a cool, dry place. Moisture is the enemy and it will lose crispness in damp air.
- It really doesn't matter if it cracks. They usually do to be honest. Craggy is beautiful and goes with the whole easy peasy vibe that rocks my world.
- Use fresh egg whites as they whip up easier with a more stable meringue. They are easier to separate too when fresh.
- As a general rule it's 50 grams (2 oz) of caster sugar to an egg white. So if you wanna make it in a smaller version then you can us this ratio.
- Make sure all your equipment is free from grease to ensure your whites will whip up well.
- Break each egg into small bowls or mugs first just in case one breaks when you are separating them.
- Use a 8 " cake tin bottom to draw round on your baking paper to give you a template to fill with meringue.
- Add the sugar a tbsp at a time. So that the sugar gets to dissolve as much as possible.
- Raise the sides up slightly higher with a spatula (see photo) than the middle so the cream will have a bit of a nest to sit in when baked.
- Remember you need to whip the egg whites up first until frothy and then when adding the sugar, until they are super thick and satiny.
Nutrition
Calories: 418kcal | Carbohydrates: 69g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Sodium: 51mg | Potassium: 223mg | Fiber: 3g | Sugar: 64g | Vitamin A: 1IU | Calcium: 31mg | Iron: 2mg