Loaded Easter Meringue Nests

1.Preheat the oven to 140˚C/120˚C fan/gas mark 1 and line two baking trays with parchment paper.

2. Melt the dark chocolate in a bowl set over a saucepan of simmering water until melted, then remove from the heat and stir until smooth. Leave to cool slightly

3. Beat the egg whites with an electric whisk in a clean, dry mixing bowl for a few minutes until foamy. Increase the speed and gradually beat in the sugar for a few more minutes until stiff peaks form and the mixture is glossy. Beat in the vanilla extract

4. Scoop out the mixture in rounded spoonfuls onto the trays

5. Place a small dollop of melted chocolate on the top of each meringue.

6. Use a toothpick to swirl the toppings into the meringue, shaping the meringue as you go.

7. Place the baking trays into the oven and immediately reduce the temperature to 120˚C/100˚C fan/gas mark ½. Bake for 40 minutes until the outsides are dry to the touch. Leave them to cool completely on the baking trays

8. Whip the cream and icing sugar together until thick

9. Once the meringue nests are cool, pour a teaspoon of the melted chocolate spread on top, followed by a dollop of whipped cream, and decorate with Dr. Oetker Pastel Pearls and Easter Party Sprinkles