Like an Eton mess, but festive for Easter 🐣 This cute and slightly messy avian architectural marvel comes together by putting together just 4 components, all of which can be made a day or two in advance, leaving you with just two simple steps on the day of – assembling the whole thing, and then instantly devouring it!

*Note - This recipe was created in partnership with Rocky Mountain Chocolate.

INGREDIENTS

GROUP A: MERINGUE COOKIE BASE

• 2 large egg whites (cold)

• Pinch of salt

• 3/4 cup icing sugar

• 1 tsp cornstarch

GROUP B: TWIGS

• Pretzel sticks

• 1 coconut Rocky Ridge

GROUP C: PINEAPPLE & LIME CREAM

• 1 cup milk

• ¼ cup + 2 tbsp sugar

• 2 egg yolks

• 2 tbsp cornstarch

• ½ cup + 2 tbsp finely chopped pineapple

• ½ lime, zested

• ½ lime, juiced

• ½ tbsp unsalted butter

• ½ tsp vanilla extract 

GROUP D: GARNISHES

• 1 dark chocolate Rocky Ridge

• 1 chick bomb

• Triple chocolate espresso beans

• Tiny fresh flowers (optional)

METHOD

1. Meringue cookie base – Preheat oven to 200F. Line a baking sheet with parchment paper. Whisk the egg whites in a large bowl on high speed until fluffy, about 2 minutes. Sprinkle in the salt and whisk for another minute, until salt dissolves and eggs stiffen slightly. Add the icing sugar very gradually, in about 4 – 5 installments, and beat on low every time until combined. Add the cornstarch and beat on high speed until glossy stiff peaks form. Dollop the “batter” onto the baking sheet (~ 5” circle). Do not use all the batter for one meringue cookie – save some to make a few small pieces to be used for garnishing later. Bake for 3 hours until completely dry. Turn off the oven and leave the meringues to cool inside for an hour, then take them out and cool at room temperature on a wire rack for at least another hour before using. 

2. Twigs – Chop the coconut Rocky Ridge into very small pieces and add to a small bowl. Simmer 1 cup of water in a small pot, then place the bowl over it such that the water does not directly touch the base of the bowl. Melt the chocolate by stirring continuously, then take off heat. Toss in the pretzel sticks and coat each one completely, then lay out to harden and cool on a parchment sheet. Refrigerate till it is time to use.

3. Pineapple & lime cream – Whisk the sugar, egg yolks, and cornstarch in a medium mixing bowl until smooth. Heat the milk to a boil in a saucepan over medium heat, being careful not to scorch. Whisk half of the hot milk into the egg mixture in a slow, steady stream. Then whisk this new egg mixture back into the saucepan of hot milk and add in the pineapple, lime juice, and lime zest. Keep whisking constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon (about 5 minutes) Remove from the heat and stir in the butter and vanilla. Pour into a bowl, press a piece of plastic wrap directly onto the pastry cream to prevent a skin from forming. Let it cool completely in the refrigerator.

4. Chocolate nest – Line a 5” bowl on the inside with aluminum foil. Lay down a large piece of paper on your workstation to prevent your counter from getting sticky and messy. Chop the dark chocolate Rocky Ridge into very small pieces and add to a small bowl. Simmer 1 cup of water in a small pot, then place the bowl over it such that the water does not directly touch the base of the bowl. Melt the chocolate by stirring continuously, then take off heat. Using a spoon (or chopsticks), drizzle the melted chocolate over the lined bowl, till you’ve used up all the chocolate. Refrigerate for at least 45 minutes to let it cool completely and harden up, before you carefully peel the foil off the “nest”.

5. Assembly – Start with the meringue cookie. Use 4 pretzel sticks to create a base on top of it. Place the chocolate nest over this base. Add more pretzel twigs inside the nest. Add dollops of the pineapple/lime cream, followed by a few more pretzel twigs. Place a chick bomb over the twigs and carefully nestle the triple espresso chocolate bean “eggs” around it. Finish by crumbling the spare meringue cookie bits, and adding in some fresh, washed flowers. Crack the meringue base and nest prior to eating and spoon together everything, like you would an Eton mess.