Marshmallow-like on the inside and beautifully rustic on the outside, this elegant twist on Easter-egg nests will take your dessert menu to new heights.
- Prep time 40 minutes
- Total time 3 hours & 30 minutes
- 4 egg whites
- 3/4 cups granulated sugar
- 1/4 cup packed light brown sugar
- pinch salt
- 3 tablespoons cocoa powder
- 1 teaspoon cider vinegar or white vinegar
Chocolate Curls (optional):
- 85 g semisweet chocolate (about 3 oz), finely chopped (about 2/3 cup)
- 2 teaspoons vegetable oil
- 1 cup 35% cream
- 3/4 cups mascarpone cheese , softened
- blue and green mini candy-coated chocolate eggs (such as Cadbury Mini Eggs)
Preheat oven to 300°F. Line baking sheet with parchment paper. Using 8-inch round cake pan as guide, trace circle onto parchment paper; flip parchment paper. Set aside.
In stand mixer bowl set over saucepan of simmering water, whisk together egg whites, granulated sugar, brown sugar and salt until mixture is warm and sugar is dissolved, 1 to 2 minutes.
Transfer bowl to stand mixer fitted with whisk attachment; beat on medium speed until stiff glossy peaks form, about 8 minutes. Sift in cocoa powder and add vinegar; gently fold in just until combined with a few streaks remaining.
Using rubber spatula, scrape into centre of traced circle on prepared pan; using back of spoon, create 4-inch wide well in centre, pushing mixture outward to form 1/2-inch high rim (do not touch outer rim). Bake for 1 1/4 hours. Turn off heat; using wooden spoon handle to keep door slightly open, let cool completely in oven, about 1 1/2 hours.
Chocolate Curls (optional): Meanwhile, place baking sheet and large plate in refrigerator until chilled, about 15 minutes.
In small heatproof bowl set over saucepan of simmering water, heat chocolate and oil, stirring, until melted. Invert chilled pan; pour chocolate mixture over top. Using offset spatula, spread into thin even layer. Refrigerate until firm, 10 to 15 minutes.
Place pan on work surface with short end facing you; holding offset spatula or bench scraper at 45-degree angle from pan, scrape chocolate toward you in 2-inch sections to create curls, wiping spatula clean as needed. Transfer chocolate curls to chilled plate; set aside.
Mascarpone Cream: In bowl, using hand mixer, beat cream until soft peaks form. In large bowl, using back of spoon, stir mascarpone until smooth; fold in one-third of the cream until combined. Fold in remaining cream just until combined. Spoon into centre of Pavlova.
Garnish: Top Pavlova with chocolate eggs and Chocolate Curls (if using).
Test Kitchen Tip: To give the candies the look of speckled robin's eggs, whisk 2 tbsp vanilla with 2 tsp cocoa powder and apply using a fine-tip brush.
Makes 8 to 10 servings.
Nutritional facts Per each of 10 servings: about
- Fibre 1 g
- Sodium 106 mg
- Sugars 34 g
- Protein 5 g
- Calories 338
- Total fat 20 g
- Potassium 111 mg
- Cholesterol 47 mg
- Saturated fat 13 g
- Total carbohydrate 37 g