Easter Meringue Creme Egg Traybake

If there is one sweet thing I never grow tired of, it would be meringue. I love how meringue can be turned into a pavlova, mini nest, roulade, layer cake, bite sized nibbles and also a traybake. In this recipe, I have created an Easter meringue creme egg traybake. A crisp shell of meringue with a chewy centre layered with vanilla whipped cream, chopped creme eggs, mango puree and melted chocolate sauce. It’s the kind of dessert that appeals to all ages and would also be a perfect way to use up any leftover Easter chocolates. Just chop and sprinkle for decoration or melt them down for the chocolate sauce.

This is going to be my Easter themed desert of choice for 2017 and it takes very little time to prepare. The longest part is the baking of the meringue in the oven (1 hour), which I like to do the day before decorating – but you could prepare the meringue a few days in advance as long as it is wrapped well. The only other jobs to do are to lightly whip the cream, melt the chocolate and chop up your creme eggs. I like to add a few mini eggs too for added crunch. For the mango puree, I use tinned mango pulp so no blitzing is required!

You have probably noticed how popular creme eggs have become in Easter themed desserts in recent years, especially if you are a Pinterest user or a food blogger. So I thought it was about time I joined in with my Easter meringue creme egg traybake. But, if you haven’t seen any creme egg based desserts before I have listed some real treats below for you to check out:

Creme egg nutella pizza – Feeding Boys

Creme egg caramel shortbread – Kerry Cooks

Creme egg Scottish tablet – Foodie Quine

Creme egg macarons – Emily’s Recipes & Reviews

Creme egg pancakes – Foodie Quine

Creme egg chocolate bark – Kerry Cooks

Creme egg bundt cake – Supper in the Suburbs

Creme egg Bakewell tart – Emily’s Recipes & Reviews

Creme egg rice crispy cakes – Kerry Cooks

Creme egg nachos – Recipe from a Pantry

Creme egg cookies – Fab Food 4 All

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Easter Meringue Creme Egg Traybake

A rich and decadent Easter creme egg meringue traybake, perfect for all the family to enjoy this Easter.

Course Cakes, Dessert, Easter, Tea Time

Cuisine British

Keyword creme egg traybake

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12

Author Laura Scott

Ingredients

• 4 large egg whites
• A pinch of sea salt
• 200 g caster/golden caster sugar
• 1 tsp vanilla extract
• 600 ml double cream lightly whipped
• 1 tsp vanilla extract add to the whipped cream
• Mango puree
• 50 g dark chocolate melted
• Creme eggs large and small
• Mini eggs

Instructions

1. Pre-heat the oven to 150 degrees
2. In a food mixer, whisk the egg whites with a pinch of sea salt on high speed until the egg whites become stiff
3. With the motor running add in the sugar, spoon by spoon and whisk on high speed until the meringue becomes stiff and glossy
4. Fold in the vanilla then scoop the meringue into a large parchment lined baking tray and form a rectangular shape using up all of the meringue mixture
5. Bake in the oven for 1 hour then remove and allow to cool completely before decorating
6. To decorate:
7. Top the meringue with the vanilla flavoured cream, then sprinkle over the creme eggs and mini eggs
8. Spoon over both the chocolate sauce and the mango puree
9. Enjoy straight way or keep the meringue in the fridge until you are ready to eat it

Recipe Notes

You can make the meringue base a few days ahead and store it covered or in a large tin/Tupperware in a cool dry place.