Desserts

Recipe

1. Preheat the oven to 120°C, top and bottom heat. On a sheet of baking parchment, draw four circles, each 9 cm in diameter, then turn the sheet over onto a baking tray.
2. In a clean large bowl, whisk the egg whites on high speed until white and frothy.
3. Reduce the speed and slowly add 125 g of the caster sugar. Increase the speed and whisk for about 3 minutes, until you obtain a thick, glossy meringue forming stiff peaks.
4. Add the cornstarch and 1 teaspoon of vanilla extract. Briefly whisk to combine.
5. Transfer the meringue to a piping bag fitted with a star nozzle. Pipe four circles following the outlines, then gently hollow the centres with the back of a spoon to form nests.
6. Bake for 50 minutes, until the pavlovas are dry and crisp. Turn off the oven and leave them to cool inside, door closed, for at least 3 hours (or overnight).
7. For the filling, whisk the cream on high speed until it begins to thicken. Reduce the speed, then add 25 g caster sugar and 1 teaspoon vanilla extract.
8. Add the EKABE fresh cheese and whisk for about 1 minute, until light and airy.
9. Spoon the filling into the centres of the nests. Decorate with chocolate eggs and chocolate shavings. Serve immediately after assembling.