Easter chocolate meringue nests

Easter chocolate meringue nests

Your guests won't believe their eyes when they see this Easter chocolate meringue nest unveiled before them. This dessert is heaven for anyone with a sweet tooth.

Prep time: 60 minutes

Cook time: 90 minutes

Servings: 10 people


  • 100g milk chocolate
  • 300ml double cream
  • 200g fromage frais
  • 1 tbsp icing sugar plus extra for dusting
  • 175g mini chocolate mini eggs
  • 6 egg whites (For the meringue)
  • 180g golden caster sugar (For the meringue)
  • 165g icing sugar (For the meringue)
  • 1 tbsp cocoa sifted (For the meringue)



To make the meringue, preheat the oven to: gas 1/ 140°C/ fan 120°C.

Line a large baking sheet with non-stick baking paper and draw a 20cm (8in) circle in pencil.

Turn the paper over so the pencil won’t rub off on the food.

Using an electric whisk, beat the egg whites, caster sugar and a pinch of salt in a mixing bowl on high speed for 4 minutes or until stiff peaks form.

Add the icing sugar and gently whisk until incorporated into the mix. Increase the speed and whisk for 3 minutes, or until thick stiff and glossy. Add the cocoa and whisk briefly to mix.

Using the pencil circle as a guide, spoon the meringue onto the paper in a nest shape with a deep hollow in the centre, keeping the sides tall.

Bake for 90 minutes or until slightly cracked in places and firm to the touch.

Turn the oven off, pop the door slightly ajar and leave the meringue inside to cool.

Chocolate curls

Meanwhile, make the chocolate curls. Using a vegetable peeler, scrape the chocolate from the flat, long side of the chocolate bar to make long curls.

Set aside until needed.

Final touches

In a mixing bowl, lightly whip the cream and fromage frais with the icing sugar to soft peaks.

Spoon into the centre of the cooled meringue and top with the mini eggs and chocolate curls.

To serve dust with a little extra icing sugar.