Sunday 16 April 2017

Easter Meringue Nest with Passion fruit Coulis and Cadbury Creme Egg

Passion fruit - indeed fruit of any kind - and Cadbury Creme Egg are two things that I wouldn't have thought particularly go together, but I have been proven wrong.

Cadbury sent me several Creme Eggs just in time for Easter, along with four recipes where they have teamed up with the Rinkoff bakery. I already made these mini s'more brownie cupcakes with Cadbury Creme Eggs which were really good, and I mean really good.

On Easter Sunday I had my mother- and father-in-law over for lunch and cooked a delicious roast lamb... plus chicken for my husband as he doesn't eat lamb, and butternut squash for my mother-in-law who is vegetarian. So with all that, I needed an easy dessert!

The Cadbury/Rinkoff recipe for meringue nests with passion fruit coulis and Cadbury Creme Egg was just the thing as I could prepare most of it in advance. This is the recipe - I will explain afterwards a few tweaks I made. The recipe below says it makes eight meringue nests but they would be pretty small I think as I had to double the quantity of ingredients to make eight.

You need:
For the meringue:
2 large egg whites at room temperature
100g caster sugar

For the passion fruit coulis:
250ml passion fruit puree (thaw if frozen)
240g sugar

For the ganache:
5 Cadbury Creme Eggs, melted
100g butter
8 Cadbury Creme Eggs, cut into small pieces

For the meringue:
Pre-heat your oven to 120C. Put the egg whites into a large clean bowl and whisk on a medium speed. Keep whisking until they form stiff peaks.

Add the 100g caster sugar a tablespoon at a time and whisk until combined. The meringue should be nice and glossy.

Line a flat baking tray with greaseproof paper or a non-stick baking sheet. If necessary use a bit of butter to make it stick to the tray.

Place a star nozzle into a piping bag and spoon in the meringue. Start by piping a dot in the centre of your meringue nest then in one continuous motion go around the dot twice to make a bigger circle, then go round again on top of the outer circle to make the sides. Repeat until you've piped all nests.

NB The recipe didn't state the cooking time so this is what worked for me Place the baking sheet into the pre-heated oven and bake for one hour until the meringues are crisp. Remove from the oven and allow to cool before removing from the greaseproof paper and baking sheet.

For the passion fruit coulis:
In a medium-sized saucepan mix the passion fruit and sugar together. Bring to the boil on a medium heat and simmer for 3-5 minutes. Put aside to cool.

For the ganache:
In a saucepan heat up a small amount of water and place a glass bowl on top (like a bain marie). Place 4 Cadbury Creme Eggs (yes I know the ingredients list says 5.... perhaps they expect you to eat one while cooking) and butter in a glass bowl and stir until all the ingredients have melted (this should take approximately four or five minutes). The mixture should have a slight gloss and be quite runny.

Leave to cool for a minute or two. Drizzle the ganache and coulis over the nest and top with broken pieces of Cadbury Creme Egg.

Here are my tweaks:
  • I doubled the quantity so each person had two meringues
  • I couldn't find my star piping nozzle so the sides of the meringue are smooth, which doesn't look as good
  • I actually forgot to build up the sides of the meringues so they are flat which isn't as good either!
  • The recipe didn't give a cooking time, I recommend one hour
  • Instead of making the fruit coulis, as I couldn't find passion fruit puree, I bought Sainsbury's mango and passion fruit coulis and used that in the recipe
  • I layered two meringue nests with passion fruit coulis and Creme Egg ganache, then put half a crushed Creme Egg on top of each portion, so using six Creme Eggs in total.
The chocolate and fruit flavours went together surprisingly well, and I loved the chewy meringue and the smooth chocolate. This made a really good Easter dessert!

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