Meringue Easter eggs with rhubarb compote and advocaat pudding

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   The day before for the meringue eggs line a baking tray with baking paper. Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Beat the egg whites and 1 pinch of salt until stiff, adding 100 g sugar.

2. 2

   Continue beating until the sugar has dissolved and a shiny mass has formed. Pour the beaten egg whites into a piping bag with a medium-sized star-shaped spout and squirt 4 oval Easter eggs onto the tray.

3. 3

   Press a small depression in the middle of each one. Bake in the hot oven for about 1 1⁄2 hours. Then open the oven door and let Easter eggs cool down in the oven overnight.

4. 4

   For the compote clean, wash and cut rhubarb into pieces. Stir 2 tablespoons of nectar and half of the pudding powder until smooth. Boil up the rest of the nectar, 75 g sugar, rhubarb and half the orange peel in a pot. Cover and simmer for about 5 minutes.

5. 5

   Stir the pudding powder into the compote, bring to the boil and simmer for about 1 minute. Let the compote cool down.

6. 6

   The next day for the pudding, stir the rest of the pudding powder with 1 tablespoon sugar and 3 tablespoons milk until smooth. Boil up the rest of the milk and cream in a small pot. Stir the mixed powder into the boiling milk-cream mixture and simmer while stirring for about 1 minute.

7. 7

   Remove from the heat and let it cool down a little. Then stir the liqueur into the pudding.

8. 8

   Spread the pudding into the meringue Easter egg wells and arrange on plates. Place some rhubarb compote on top and sprinkle with the remaining orange peel. Add the rest of the compote.

Nutrition Facts

KCAL
430 kcal

CARBS
67 g

FATS
12 g

PROTEINS
5 g