Let’s get eggs-perimental! Cadbury has launched its Cadbury Creme Egg Cookbook, which includes 60 egg-citing new recipes. There’s something for everyone, from Cadbury Creme Egg Sourdough to this creamy, mouthwatering Pavlova!
Cadbury Creme Egg Cookbook will be available in stores nationwide for £9.99. Contributing bakers include Great British Bake Off Quarter Finalist Martha Collison, baker extraordinaire Natalie Thomson and London-based award-winning cake designer Georgia Green.
Preparation time: 30min
Cooking time: 1 hour
- Preheat the oven to 120°C/100°C fan/gas ½. Line a large baking sheet with baking parchment.
- Put the egg whites in a large clean mixing bowl and whisk with a hand-held whisk until they form stiff peaks. Add the sugar a spoonful at a time, whisking well between each addition. Add the cornflour and vinegar with the last spoonful of sugar and whisk until the meringue is thick and glossy.
- Spread the meringue in an egg shape on the baking sheet approx. 20cm x 25cm creating sides and a dip in the middle, create swirls in the top of the sides with the back of a spoon.
- Bake in the oven for 1 hour until crisp but not coloured. Turn off the oven and wedge open the oven door a little with a tea towel and leave the pavlova to cool in the oven for an hour – this stops the meringue from cracking as it cools.
- Meanwhile make the crème egg drizzle. Heat 25ml of the double cream in a small saucepan, add 1 chopped crème egg and heat until melted and bubbling slightly.
- Remove from the heat and beat until smooth, pour into a bowl and leave to cool completely.
- Take the meringue out of the oven, peel off the baking parchment and place on serving plate.
- Put the remaining cream in a mixing bowl and whisk with a hand held whisk until soft peaks form. Pile into the centre of the meringue case, top with slices of banana and the remaining 2 crème eggs chopped into pieces, finish with the crème egg sauce drizzled over.