Zanele’s Chocolate Meringue Cake

Meringue:

Preheat your oven to 120°C. In an electric mixer, whisk 5 egg whites until they turn foamy. Add 1 cup of sugar and cornflour and continue mixing until the mixture becomes firm and glossy. Add vanilla essence and lemon juice, folding them into the mixture. Spread the meringue onto a baking tray lined with baking paper. Bake for 20 minutes, then lower the oven temperature to 100°C and bake for an additional 1.5 hours. Turn off the oven and let the meringue cool inside, preferably overnight.

To serve:

Lightly whip the cream to a stiff peak and spread over the top of the Pavlova. Cut up the cupcakes and place over the cream and top with chopped or whole Easter eggs.