These Easter Pavlova nests are the perfect dessert to end off the day this Sunday. They’re super cute, tasty and will be enjoyed by all ages!

SERVES 10–12 // PREP TIME 30 min// COOK TIME 2 hr 30 min 

INGREDIENTS
For the pavlova nests
4 egg whites
240 g castor sugar
1 tsp vanilla essence
For the white chocolate cream
80 g white chocolate, finely chopped
250 ml whipping cream
To assemble 
½ cup coconut flakes, lightly toasted
Assorted mini Easter eggs

METHOD
For the pavlova nests
1. Preheat the oven to 100C. Line two large baking trays with baking paper and draw on 12 x 8 cm circles. Flip over the baking paper so that the pencil lines are facing downwards.
2. In a clean glass bowl, whip the egg whites until stiff peaks form. Gradually add the castor sugar 1 tbsp at a time until incorporated. Beat in the vanilla and continue whipping until all the sugar is dissolved and the meringue is thick and glossy-looking. 
3. Place the meringue mixture into a piping bag fitted with a star nozzle. Pipe nest  shapes using the circles as a guide. You can also dollop the meringue straight onto the baking tray and shape into nests using the back of a spoon. 
4. Bake the nests for 2½ hours or until dried out and crisp. Allow to cool completely.
For the white chocolate cream
1. Combine the chocolate and 3 tbsp cream in a bowl and microwave until the chocolate has melted. Set aside until cool.
2. Whip the remaining cream to stiff peaks. Gently fold in the cooled chocolate mixture, do not over-mix. Cover and refrigerate until firm.
To assemble 
1. Spoon the white chocolate cream into the pavlova nests. Arrange the toasted coconut flakes on top to resemble a nest and finish with some mini Easter eggs. Serve immediately. 

The pavlova nests can be prepared the day before. Store in an airtight container at room temperature.

Recipes & styling: Jezza-Rae Larsen & Sjaan van der Ploeg
Photography: K-Leigh Siebritz

Hop into the Easter fun with this cute and playful Easter Bunny Cookie Stack dessert

The post Easter Pavlova Nests appeared first on MyKitchen.

Make this festive time one to remember, with a modern twist and delicious snacks like these beetroot devilled eggs for Easter lunch!

MAKES 6 // COOKING TIME 50 min

INGREDIENTS
1 beetroot
6 eggs
3 cloves garlic, peeled and crushed
1 tbsp olive oil
1 tsp salt

METHOD
1. Cook the beetroot in boiling water until soft, 15 minutes. Drain and set aside to cool.
2. When cool enough to touch, peel the beetroot. Use a hand blender to purée it. Set aside to cool completely.
3. Boil eggs for 8 minutes. Immediately drain and place in a bowl of ice water to cool down.
4. Peel the cooked eggs and cut in half. Carefully remove the yolks and set aside the cooked whites without breaking them.
5. Add the yolks, garlic, olive oil and salt to the beetroot purée and blend again until smooth.
6. Place the purée in a piping bag. Pipe swirls of it into the cooked, halved egg whites.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli // HMimages.co.za

The post Feast on these beetroot devilled eggs for Easter lunch appeared first on MyKitchen.