|12||hollow easter eggs|
|for the marshmallow egg white:|
|3/4 cup||castor sugar|
|3||eggs — white|
|for the 'yolk'|
|2 cup||mango — peeled and chopped|
|1/4 cup||Goldcrest Granadilla Pulp — strained and seeds removed|
Dip a paring knife in boiling water, then wipe dry before carefully slicing off the top third of the hollow chocolate egg. Place the cut eggs into egg cups, cut side up. In a saucepan, place the Castor sugar and water over medium heat and stir until dissolved.
Bring to the boil, brushing any sugar crystals that form on the side of the pan with a wet pastry brush until the syrup reaches 115C. DO NOT stir the syrup once it starts boiling. In a clean metal bowl, whisk the eggs with the pinch of salt until soft peak stage using an electric whisk. While whisking, pour in the syrup in a steady stream. Continue to whisk until the meringue is cool to the touch. Puree together mango and granadilla pulp. Pipe the meringue into the hollow chocolate eggs.
Top with a teaspoonful of fruit puree to make the “yolk”. Serve with shortbread biscuits on the side as dippers.
This recipe was published with permission by Zola Nene.