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Easter Fruit Nests with Meringue and Crème Anglaise
Delight in light and airy meringue nests with custard and fresh fruit. Perfect Easter Fruit Nests that’re colorful, sweet, and easy to make!
Spring is here, and Easter calls for light, colorful desserts. These Easter Fruit Nests are airy meringues filled with fresh fruit and served on a bed of creamy custard.
Why You’ll Love Easter Fruit Nests:
- Quick to assemble if you plan ahead
- Sweet but not overpowering
- Perfect for impressing family or friends
- Leftover meringues make snacking a treat for days
Light, airy meringue nests filled with colorful fruit on a bed of creamy custard. Perfect for Easter or any spring celebration, these Easter Fruit Nests are as pretty as they are delicious.
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Description
Easter Fruit Nests are a colorful, airy treat for spring. Creamy custard makes them irresistible.
Ingredients
Meringues:
- 4 egg whites
- 2 cups white sugar
- 5 ml vanilla essence
- pinch of baking soda (optional, for extra fluff)
Crème Anglaise (custard):
- 4 egg yolks
- 240 ml whole milk
- 10 ml vanilla essence
- 50 g sugar
Filling:
- Assorted fresh and frozen fruit, defrosted and cut into tiny bits (pineapple, mango, peaches, strawberries, apple – whatever you like)
Topping:
- Whipped cream, sweetened (store-bought or homemade)
Instructions
Meringue nests
- Preheat oven to 200°F (93°C).
- Make sure there’s no trace of yolk or water anywhere near your egg whites or mixing bowl.
- Beat 4 egg whites until soft peaks form, then slowly add 2 cups white sugar while continuing to beat.
- Add 5 ml vanilla essence towards the end, and a pinch of baking soda if you want extra fluff. Keep beating until stiff and glossy – this can take about 15 minutes.
- Use a large plastic bag with a corner snipped off to pipe the meringue over the back of a mini muffin tin, forming little nests.
- Bake for 3 hours with the oven door slightly ajar. Cool completely before removing from the tin.
Crème Anglaise
- Combine 4 egg yolks, 240 ml whole milk, 10 ml vanilla essence, and 50 g sugar in a heatproof glass bowl.
- Set over a shallow pot of lightly boiling water (double boiler). Whisk constantly until thickened, about 20 minutes – don’t walk away or you’ll end up with scrambled custard!
- Cool on the counter, then store in the fridge until serving.
Assemble the dessert
- Scoop a couple of spoonfuls of custard onto a small plate.
- Fill each meringue nest with the chopped fruit and place over the custard. Add extra fruit on top so it looks like it’s spilling over.
- Add a generous dollop of whipped cream on the side and serve.
Tip: You’ll have leftover meringues, which are perfect for snacking with chocolate later!
Use the Meringue to make this Pavlova Wreath
Notes
Created, prepared, tried, and tested by Corlea: SA Tasty Recipes, Saffas Daily Recipes
Easter Fruit Nests are fun to make and even better to eat. Fresh fruit adds flavor and a burst of color.
Easter Fruit Nests are a light, colorful dessert that combines airy meringue, creamy custard, and fresh fruit. The textures and flavors come together beautifully for a simple but impressive springtime treat. Perfect for family gatherings, Easter brunch, or just a sweet, seasonal indulgence.
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