Make this. Jesus would.

It’s that time of year. A sacred time, where we thank the higher powers for the greatest gift humanity could ever receive.

Cadbury Creme Eggs.

In all their gooey, fondanty glory; their chocolate goodness; their scarcity the rest of the year. Yes, this truly is a magical time.

I was terribly keen to make something with CCE this year, but came at a loss as to what to do. When inspiration refuses to strike, I did what we all do in desperate times. To the Google! Does anyone rarely make it onto the second page of Google search? I trawled through eight pages of CCE recipes. The same 13 appear through all 8 pages. I was astounded. I didn’t want brownies, or cupcakes. I wanted something new. 

I also put the challenge out to my food blogger community. A CCE baking challenge! Who’s with me?
Um, turns out, no one. Awkward.

I soldiered on, and have come up with a delight that is positively sinful for this holy of weekends.

Cadbury Creme Egg Pavlova

Adapted from What Katie Ate

6  Egg Whites
300g Caster sugar
3  tablespoons cocoa powder
1 tbsp balsamic vinegar
50g chocolate , chopped into small pieces
500ml whipping cream, whipped and sweetened with a tablespoon of caster sugar
Cadbury Creme Eggs. Many. (I used 2 packets of mini, and about 5 large)

Preheat oven to 180˚C

1. Place egg whites in a bowl and whisk until they form soft peaks.

2. Add the sugar a little bit at a time, whisking until the mixture is glossy and stiff. Remember: Stiff peaks are when you can tip the bowl upside down and the mixture holds – however, if you mix too much, the eggs will separate.

3. Carefully fold in the sifted cocoa, chopped chocolate and balsamic until thoroughly combined.

4. Trace a large circle (about the size of a dinner plate) onto two pieces of baking paper. Place drawn side down (so not to get ink on the pav!) on a flat baking tray. You want to see the circle through the paper, and use it to ensure the pavs are evenly sized. Divide the mixture between the two circles.

5. As you place the trays in the oven, reduce the temperature to 140*c and bake for 1 hour to 1 hour 15. Resist the urge to open the door of the oven, it must remain closed! Once the edges start to crack and the top is crispy, turn off the oven and leave the door slightly open while it cools.

6. Once the pavlova has cooled, spread one with cream. Place the other pavlova on top, and spread the remaining cream on top.

Decorate with crushed and chopped creme eggs!

I wish you all a gorgeous long weekend! Stay safe, drive carefully and remember, it’s double demerits.


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