There’s few showstoppers quite as impressive as a big cinnamon meringue nest scattered with chocolate treats – pile on the toppings and dig in.
FOR THE MERINGUE
6 large egg whites, at room temperature
350g white caster sugar
1 tbsp cornflour
1 tsp white wine vinegar
1 heaped tsp ground cinnamon
FOR THE TOP
75g dark chocolate (about 50 per cent cocoa)
150ml whipping cream
250g thick Greek yogurt
1. Preheat the oven to 220C/200Cfan/gas 7. Using an electric whisk, whip the egg whites in a bowl until they form stiff peaks, then scatter over the caster sugar a few tablespoons at a time, whisking well with each addition. Gradually whisk in the cornflour and then the vinegar, by which time you should have a very stiff, glossy meringue. Sprinkle three-quarters of the cinnamon over the mixture and turn it a couple of times to streak it.
2. Cut out a circle of baking paper about 23cm in diameter and place on a baking sheet. Spoon the meringue mixture on to the circle, taking it almost to the edge of the paper, sprinkle over the rest of the cinnamon and swirl the top with a teaspoon. Place the meringue in the oven, reduce the temperature to 130C/110Cfan/gas 1/2. and bake for 1 1/2 hours. Remove the meringue from the oven and leave to cool before gently peeling off the paper.
3. Shortly before serving, melt the chocolate in a bowl set over a pan containing a little simmering water. Leave to cool to room temperature. Whisk the cream to fluffy peaks in a medium bowl. Fold this into the yogurt in a large bowl, then spoon into the centre of the meringue. Thinly drizzle over the melted chocolate.
Scatter over decorations of your choice (we used milk chocolate mini eggs and thin white chocolate pieces).
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.