Pre heat the oven to 120 degrees and line 2 large baking trays with baking parchment

Place the egg whites into the clean bowl of your food mixer and whisk on high speed using the whisk attachment until the egg whites become stiff

With the motor running, add the caster and muscovado sugars, a spoon at a time, until all the sugar has been incorporated. The meringue should now be stiff and glossy

Turn the mixer off and fold in the vanilla extract

Place large spoonfuls of the meringue onto the baking trays, making a dip in the centre with a spoon as this is where your cream will go. You might want to shape them into circles too, so they resemble nests.

Place the meringues into the oven for 1 hour, then turn off the heat and let the meringues cool in the oven with the door ajar before removing

Put the cooled meringues onto a serving plate, fill the hollowed out centre with whipped cream and top with mini eggs and caramel (see below)

For the caramel:

Place a layer of caster sugar into a wide frying pan and turn the heat to medium and allow the sugar to melt. Do not stir the mixture, just give the pan a shake when the sugar begins to turn to liquid.

When the sugar turns into a liquid, golden in colour, give the pan a swirl so that all the remaining sugar is able to turn to caramel, again without stirring

Once all of the sugar is completely dissolved, use a spoon to drizzle it over the finished meringues