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Chocolate Custard filled Easter Meringue Nests

Late summer and autumn is a great time for fruits in Australia and summer fruits make the perfect addition to this delicious dessert. 
Rich chocolate custard in a crisp meringue nest, a selection of delicious fruits and a few slivers of pistachio and voila, you have a stunning yet incredibly easy summer dessert. 

Lindt Master Chocolatier Thomas Schnetzler says; ‘This is a great dessert for a Easter gathering, The crisp meringue shell melts in the mouth, the rich Lindt EXCELLENCE flavoured custard provides richness while the berries and fruit provide freshness. Select your favourite fruits but consider texture as well as flavour. Cherries and mango are hard to beat in summer, berries are a delight, while pomegranate provides a wonderful crunch. Enjoy.’ 

10 people


  • Chocolate Filling
  • 50g Golden Caster sugar
  • 100g Water
  • Pinch of salt
  • Vanilla bean paste
  • 140g EXCELLENCE 70% Cocoa
  • 200g Vanilla custard, quality store bought
  • Meringue Nests or Mini Pavlova
  • Seasonal Fruit, strawberry, blueberry, cherries, mango, peaches and pomegranate
  • Lindt chocolate to finish such as Lindt GOLD BUNNY, Squares of Lindt EXCELLECE, FRUIT SENSATION or your favourite Lindt chocolate.
  • Finish with some slivered pistachio.


Step 1.

For the chocolate filling, bring the sugar, water, vanilla and salt to the boil. Pour over the chopped chocolate, allow to sit for a minute for the chocolate to start melting and then using a stick blender, homogenize the mixture until smooth and glossy. Add the custard and mix until all combined. Cover with cling film and place in the fridge to cool and firm up (about 2 hours).

Step 2.

To serve, generously fill the meringue nests with Lindt chocolate custard and top with fruits and chocolates. Serve quickly to keep the meringue crisp.


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