how to cook good food

recipes for food lovers

  • Home
  • About
    • Testimonials
  • Recipe Archive
    • Snacks and starters
      • Breads
      • Soups
    • Main dishes
      • Fish dishes
      • Meat dishes
      • Seafood
      • Vegetable dishes
      • Vegetarian dishes
    • Puddings
      • Ice Cream
      • Desserts
      • Tea time treats
  • Supper Club
    • In The Press
    • Allergies & Dietary Requirements
    • The Gin Kitchen Supper Club with A Table Outside
  • Learn to cook
    • Sourdough Demos
    • Kids Cookery Lessons in Surrey and Pop Up Bake Clubs
    • Adult Cookery Lessons in Surrey with Laura Scott
    • Corporate cookery classes
  • Food Orders/At Home Dining
  • Contact Me
You are here: Home / Desserts / Easter Meringue Creme Egg Traybake

Easter Meringue Creme Egg Traybake

March 28, 2017 by Laura Scott 19 Comments

Jump to Recipe Print Recipe

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.

creme egg traybake

 

creme egg traybake

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!

creme egg traybake

 

creme egg traybake

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

creme egg traybake
Print

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.

Share via:

  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Related

Filed Under: Cakes, chocolate, Desserts, Family food, Vegetarian dishes Tagged With: baking, cakes, caster sugar, chocolate, Creme egg, Dessert. Family food, Easter., Egg whites, Mango puree, Mini eggs, Traybake, vanilla, vegetarian, Whipped Cream

« Rhubarb, Blood Orange & Ginger Cake for Mother’s Day
Luscious Lemon Loaf »

Comments

  1. Emma @ Supper in the Suburbs says

    March 28, 2017 at 2:35 pm

    Oh wow this looks EPIC! So much sugar hahaha. But I suppose that is what Easter is about 😉

    Reply
    • Laura Scott says

      March 29, 2017 at 4:58 pm

      Sugar and cream and not much else but so good!

      Reply
  2. Sus // roughmeasures.com says

    March 28, 2017 at 2:51 pm

    Well, now this looks like a great centre piece for an Easter meal. Meringues always remind me of my childhood!

    Reply
    • Laura Scott says

      March 29, 2017 at 4:57 pm

      I know what you mean, there is something nostalgic about meringues. They remind me of big parties!

      Reply
  3. Kate | Veggie Desserts says

    March 28, 2017 at 4:51 pm

    Oooh I love this! What an Easter showstopper!

    Reply
    • Laura Scott says

      March 29, 2017 at 4:56 pm

      Thanks Kate, it’s Easter on a plate!

      Reply
  4. Janice says

    March 28, 2017 at 7:05 pm

    I just adore meringue and this looks like such a special Easter treat, it may well feature on my Easter menu 🙂

    Reply
    • Laura Scott says

      March 29, 2017 at 4:55 pm

      Thanks Janice, I am making another one this weekend it went down so well

      Reply
  5. Michelle @ Greedy Gourmet says

    March 29, 2017 at 10:46 am

    Whoa, I thought I’ve seen all possible creme egg desserts by now but apparently not. How imaginative!

    Reply
    • Laura Scott says

      March 29, 2017 at 4:55 pm

      There are so many out there, including creme scotch eggs!

      Reply
  6. Helene AKA Croque-Maman says

    March 30, 2017 at 11:05 am

    Yummm! This looks so decadent and delicious!!!

    Reply
    • Laura Scott says

      March 30, 2017 at 5:31 pm

      It is decadent Helene!

      Reply
  7. Kavey at Kavey Eats says

    March 31, 2017 at 10:32 am

    Oh this is just fabulous! I see so many brownies and cakes but I’ve never seen this meringue idea, like a giant pavlova subbing fruit for creme eggs! WIN!

    Reply
    • Laura Scott says

      March 31, 2017 at 8:17 pm

      Ah I agree Kavey, it’s definitely a chocolate lovers pavlova-which is fine by me!

      Reply
  8. All That I'm Eating says

    April 4, 2017 at 1:34 pm

    This is a great idea! Much lighter than some of the more chocolatey Easter treats.

    Reply
    • Laura Scott says

      April 12, 2017 at 10:57 am

      Thanks, pleased you like it!

      Reply
  9. Kate says

    April 10, 2017 at 9:39 pm

    That’s definitely will be on my Easter table this year! Looks delicious

    Reply
    • Laura Scott says

      April 12, 2017 at 10:57 am

      Thanks Kate, makes a great Easter sweet!

      Reply

Trackbacks

  1. Easter mini egg blondies by How to cook good food, perfect way to enjoy your mini eggs! says:
    March 28, 2018 at 12:00 am

    […] Easter meringue creme egg traybake […]

    Reply

Feel free to leave me a comment. I would love to hear your thoughts! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

Subscribe to How to Cook

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Recommended by Muddy Stilettos Little Black Book of Best Businesses
Local Food Britain Approved Member

Follow me on Instagram

First time in ages making macarons using @maisoncu First time in ages making macarons using @maisoncupcake recipe which always works so well. I’m going to be adding these to any extra special cake orders I have coming up. Might fill these with salted caramel...
#macarons #feedfeed #thebakefeed #howtocookgoodfood #epsom #surreychef #cheflife #surreycaterer #surreycakes #epsomandewell #frenchmacarons #cakeorders
Don’t forget to order by Wednesday morning. This Don’t forget to order by Wednesday morning. This is on the Mexican menu and it’s a big favourite - Beef Barbacoa.
Slow roasted brisket marinated with chipotle en adobo, vinegar and beef stock for many hours.  #barbacoa #mexicanfood #mealdeliveryservice #epsom #howtocookgoodfood #surreychef #surreycaterer #cheflife #epsomandewell #athomedining
This birthday cake was so tall it needed a bigger This birthday cake was so tall it needed a bigger box. If your looking for a lockdown birthday cake get in touch to see my cake menu. You can have 4” 6” as well as 8” which are perfect for these times of no parties 🎈 🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈 #birthdaycakes #howtocookgoodfood #epsom #surreychef #surreycaterer #epsomandewell #cheflife #feedfeed #thebakefeed #surreybusiness
A couple of new desserts on this month’s At Home A couple of new desserts on this month’s At Home Dining menu.  Lemon ricotta tart and treacle tart. Not sure which I prefer. What would you choose?
#athomedining #howtocookgoodfood #epsom #surreychef #surreycaterer #cheflife #chefsofinstagram #epsomandewell #whatsonsurrey #surreyhills #mealdeliveryservice
Short ribs for one of tomorrow’s orders #athomed Short ribs for one of tomorrow’s orders #athomedining #epsom #surreychef #surreyfood #epsomandewell #dineathone #shortribs #foodandwine #cheflife #surreycaterer #surreybusiness #surreyliving #surreyhills
Lots of orders going out today including this dish Lots of orders going out today including this dish - chicken roasted with dates, olives and capers with white wine & pom molasses - an @ottolenghi recipe .
This is on my latest At Home Dining menu so get in touch if you want a meal delivered for your birthday!
#athomedining #epsom #surreychef #surreyfood #epsomandewell #dineathome #mealdeliveryservice #surreybusiness #whatsonsurrey #cheflife #newmenu
A little mid week sweetie sprinkle cake on order t A little mid week sweetie sprinkle cake on order today, the first of two this week!
#epsom #howtocookgoodfood #birthdaycake #surreychef #surreycaterer #bespokebirthdaycake #epsomandewell #surreybusiness #thebakefeed #instabaker #cheflife
Now taking orders for Valentine’s Day. Email me Now taking orders for Valentine’s Day. Email me to book your meal of choice:
orders@howtocookgoodfood.co.uk  #athomedining #epsom #howtocookgoodfood #valentinesdaymenu #epsomandewel #mealdeliveryservice #foodorders #surreychef #surreycaterer #dineathome #whatsonsurrey
Boxing up a dozen peanut pretzel cookies to go wit Boxing up a dozen peanut pretzel cookies to go with tonight’s order.  Top tip for enjoying cookies if you’re not eating them all in one go
Re-heat them in the oven for 5mins @180 degrees to bring them back to tasting “just baked”. I’m fully booked for At Home Dining this week but still have availability for cookies and tray bakes and cakes. DM me for the menu!
#athomedining #epsom #surreychef #surreycaterer #epsomandewell #dineathome #cookiedelivery #fooddelivery #mealdeliveryservice #howtocookgoodfood #locabusiness #epsombakes
Gluten free & dairy free chocolate cupcakes with v Gluten free & dairy free chocolate cupcakes with vanilla frosting - special birthday order request 🧁. #glutenfreebaking #dairyfreebaking #epsom #howtocookgoodfood #surreychef #surreycaterer #thebakefeed #freefrom #surreybusiness #localbusiness #epsomcakes
Back to “normal” with all my regular customers Back to “normal” with all my regular customers this week. Amazing how many of them really are local with  KT17 and KT18 postcodes. Good to be a proper “local business” in these times.
#sourdough #howtocookgoodfood #epsom #surreychef #surreysourdough #epsomandewell #sourdoughbread #feedfeed #thebakefeed #surreyfood #wildyeast #naturallyleavened
This is one of the tastiest pork dishes you could This is one of the tastiest pork dishes you could imagine. On my menu for the whole of January and probably forever after - Cochinita Pibil. Slow cooked pork with achiote & orange. I’m fully booked for this week but am taking orders for next week onwards.
The jackfruit Pibil for veggies is just as good!
#athomedining #epsom #surreychef #surreyfood #epsomandewell #mealdeiveryservice #foodorders #cochintapibil #mexicanfood #surreyfood #surreycaterer
Load More… Follow Laura
Ranked 69 in the Foodies100 Index of UK Food Blogs Foodies100 UK Food Blogs

As Seen In…

  • The Guardian
  • SurreyMummy
  • Mindful Mum
  • Marie Claire
  • Dotcomgiftshop

Copyright

All site content (words, images & recipes) are the property of Laura Scott and How to Cook Good Food. All rights reserved.

Please ask permission before republishing my content.

Legal

  • Home
  • Copyright
  • Privacy Policy
  • Contact Laura

Copyright © 2021 · Laura Scott and How To Cook Good Food
Surrey Web Design

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.