Got a lot of Easter eggs and not quite sure what to do with them? Break them up into this easy "mess". You can even take this dish, based on the classic Eton mess, to the egg hunt without the eggs, then add them after the kids have found them. A "mess" is often a last attempt to rescue a failed pavlova. But it needs more texture than a large pavlova provides, so either cook your meringue in spoonfuls or spread it out thinly for a crunchier surface area.
300ml thickened cream
60g icing sugar
2 cups mixed Easter eggs
2 kiwifruit, peeled and diced
2 golden kiwifruit, peeled and diced
For the chocolate meringues
3 egg whites
90g caster sugar
½ tsp white vinegar
60g icing sugar
90g Dutch-process cocoa powder, plus extra for dusting
1. Heat oven to 150C fan-forced (160C conventional). Place the egg whites in the bowl of a stand mixer and whisk to soft peaks. Gradually add the sugar and vinegar and whisk to a stiff, glossy meringue. Continue whisking until the sugar is completely dissolved. Sift the icing sugar and cocoa powder into the meringue and fold to combine. Dollop large spoonfuls of the meringue onto a lined baking sheet and bake for 1 hour. Remove from the oven and allow to cool to room temperature. Dust with extra cocoa powder.
2. Whisk the cream and icing sugar together. Break up the meringues and some of the Easter eggs into bite-sized pieces. In a bowl or individual glasses, layer the broken meringue, cream mix, fruit and broken Easter eggs. Top with cream mix and a whole Easter egg and dust with a little cocoa powder to serve.