Dessert eggs and soldiers

Preparation time : 45 mins + 1 hour refrigeration time Cooking time : 20 mins Servings : 12
Ingredients
  • For the meringue soldiers:
  • 3 large egg whites
  • 180 ml caster sugar
  • 5 ml vanilla essence
  • 500 ml corn flakes
  • 45 ml cake flour
  • For the chocolate mousse:
  • 375 ml cream
  • 5 ml vanilla essence
Method

For the meringue soldiers, pre heat the oven to 160°C and line 2 large baking trays with baking paper.

 

Whisk the egg whites until soft peaks form.

 

Add the sugar in batches and whisk until stiff.

 

Whisk in the vanilla essence.

  Place the cereal and flour in a food processor and blend until fine.

 

Fold the cereal mixture in with the meringue and transfer the mixture to a piping bag fitted with a round 1.5cm nozzle.

 

Pipe 30 x 8cm long meringue fingers onto the lined trays and bake, 20 mins.

 

Allow to cool on the trays before storing in an airtight container.

 

For the chocolate mousse, heat the cream and vanilla in a small saucepan over medium heat until warm.

Pour it over the chocolate and stir until melted.

 

Once the mixture has melted and is smooth in texture; refrigerate for 1 hour.

 

Whip the chocolate mixture for a few seconds until softly whipped.

 

Spoon the mixture into a piping bag fitted with a round 1.5cm nozzle.

 

To serve, gently cut off the tops off each of the Easter eggs with a serrated knife and place upright in eggcups.

 

Pipe the chocolate mousse into the hollow eggs and garnish the center of each with a yellow smartie to resemble the yolk of a regular egg.

 

Serve each chocolate egg with a few meringue soldiers for dipping.

 

TIP: To save time, the meringue soldiers can easily be replaced with store-bought biscotti biscuits.