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

Easter Meringue Creme Egg Traybake
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
- Pre-heat the oven to 150 degrees
- In a food mixer, whisk the egg whites with a pinch of sea salt on high speed until the egg whites become stiff
- With the motor running add in the sugar, spoon by spoon and whisk on high speed until the meringue becomes stiff and glossy
- 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
- Bake in the oven for 1 hour then remove and allow to cool completely before decorating
- To decorate:
- Top the meringue with the vanilla flavoured cream, then sprinkle over the creme eggs and mini eggs
- Spoon over both the chocolate sauce and the mango puree
- 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.
Oh wow this looks EPIC! So much sugar hahaha. But I suppose that is what Easter is about 😉
Sugar and cream and not much else but so good!
Well, now this looks like a great centre piece for an Easter meal. Meringues always remind me of my childhood!
I know what you mean, there is something nostalgic about meringues. They remind me of big parties!
Oooh I love this! What an Easter showstopper!
Thanks Kate, it’s Easter on a plate!
I just adore meringue and this looks like such a special Easter treat, it may well feature on my Easter menu 🙂
Thanks Janice, I am making another one this weekend it went down so well
Whoa, I thought I’ve seen all possible creme egg desserts by now but apparently not. How imaginative!
There are so many out there, including creme scotch eggs!
Yummm! This looks so decadent and delicious!!!
It is decadent Helene!
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!
Ah I agree Kavey, it’s definitely a chocolate lovers pavlova-which is fine by me!
This is a great idea! Much lighter than some of the more chocolatey Easter treats.
Thanks, pleased you like it!
That’s definitely will be on my Easter table this year! Looks delicious
Thanks Kate, makes a great Easter sweet!