Special Occasion

How do I make it?

1. Preheat oven to 200C.
2. Brush each sheet of filo with melted butter, stacking them as you go.
3. Cut the stacked filo into 6 large squares.
4. Gently press each square into a muffin tin to form a cup, letting the edges ruffle naturally.
5. Sprinkle lightly with caster sugar.
6. Bake for 10–12 minutes or until crisp and deep golden.
7. Allow to cool completely in the tin before removing.
8. In a clean bowl, whisk egg whites until soft peaks form.
9. Gradually add the caster sugar, one tablespoon at a time, whisking until glossy and the sugar has dissolved.
10. Add vanilla, vinegar and cornflour; whisk briefly to combine.
11. Spoon the meringue into the cooled filo cups, creating swirls on top.
12. Use a kitchen blowtorch to lightly toast the meringue until golden.
13. If you don’t have a torch, place the cups on a baking tray and bake at 220C for 2–3 minutes, watching closely.
14. Spoon or drizzle melted chocolate over each toasted meringue nest.
15. Top with a little chocolate or sugared egg.
16. Serve immediately or keep chilled until ready to serve.

TOP TIPS

• Keep filo covered: Filo pastry dries out quickly. Keep unused sheets under a barely damp tea towel while working.
• Make-ahead option: Bake the filo cups up to 2 days ahead and store in an airtight container. Only fill them just before serving so they stay crisp.
• Stabilised meringue: The vinegar and cornflour help the meringue hold its shape and stay soft.
• Flavour variations: Add a little lemon curd under the meringue, or use white chocolate for a sweeter finish.
• Crunchy extras: Sprinkle crushed biscuits, nuts or honeycomb over the chocolate for added texture.