Zanele’s Chocolate Meringue Cake
Description
Savour the decadence of Zanele's Chocolate Meringue Cake, a dessert topped with rich chocolate sauce, Easter eggs, and marshmallows.
Directions
Meringue:
Preheat your oven to 120°C. In an electric mixer, whisk 5 egg whites until they turn foamy. Add 1 cup of sugar and cornflour and continue mixing until the mixture becomes firm and glossy. Add vanilla essence and lemon juice, folding them into the mixture. Spread the meringue onto a baking tray lined with baking paper. Bake for 20 minutes, then lower the oven temperature to 100°C and bake for an additional 1.5 hours. Turn off the oven and let the meringue cool inside, preferably overnight.
To serve:
Lightly whip the cream to a stiff peak and spread over the top of the Pavlova. Cut up the cupcakes and place over the cream and top with chopped or whole Easter eggs.
Ingredients
- 5 egg whites
- 1 cup (250ml) castor sugar
- 1 tbsp. (15ml) cornflour
- 1 tsp. (5ml) vanilla essence
- 1 tbsp. (15ml) lemon juice
Decoration
- 250ml cream, lightly whipped
- Homegrown Duo Cake or Homegrown Vanilla Chocolate Cupcakes
- Eggs Galore Selection of Easter Eggs and Hens Eggs