Heat oven to 140C/120C Fan/Gas mark 1. 

Make up the Egg White Powder as directed on pack and transfer to a large grease-free bowl.

In a large mixing bowl, using a hand-whisk, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until you have a shiny, stiff mixture.

Spoon the meringue into three separate bowls and add 4-5 drops of one Food Colouring to each bowl. Stir the meringue through a few times to create a marbling effect with the food colouring – be careful not to over-stir.

Place a piping bag with a star nozzle fitting in a jug and fold down the edges. Carefully fill the piping bag with the meringue mixture and twist the top of the piping bag to secure it.

Line 2 baking trays with parchment paper. Pipe a small amount of meringue under each corner of the parchment paper to secure it.

To pipe the meringues, start by piping a circle around 6” in diameter from the outside in. Pipe two more circles on top of the outer edge to complete, so you have a nest. Repeat this using up all the meringue mixture and then repeat for each colour meringue. 

Transfer the meringues to the oven and bake for 80-95 minutes. Once baked, turn the oven off and leave the meringues in the oven for at least two hours, or overnight if possible to cool, this prevents your meringue cracking.

Once the meringues have cooled and set, pop the cream, Cocoa Powder and Vanilla Paste into a large bowl and whisk for form soft peaks. Dollop a spoonful into the centre of each meringue nest.

Grated the Chocolate over the top of the cream and top with some chocolate eggs! Your wonderful Easter dessert is ready to serve!