Bargain Hunt: Charlie Ross takes a look at 97 year-old Easter egg

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Mary Berry, 85, is a baking expert who started her career as a recipe taster before later becoming a judge on The Great British Bake Off. Today, Mary Berry’s Easter Feast will be broadcasted on BBC, where the celebrity chef will be showing viewers how to make the best Easter lunchtime dishes.

Mary Berry has previously shared many Easter recipes, including roasts, vegetable sides, and desserts.

One of the baker’s classic desserts that is perfect for Easter thanks to the inclusion of chocolate eggs, as well as its springtime feel, is the lemon curd pavlova.

Topped with mini mounds of meringue and chocolate eggs, the pavlova serves eight people and takes less than an hour to prepare.

It needs around two hours in the oven, during which you can start preparing your main Easter dish.

The ingredients you need for the lemon pavlova can be separated into four groups.

For the meringue, you need six free-range egg whites, 350 grams of caster sugar, two teaspoons of white wine vinegar, and two level teaspoons of cornflour.

As for the lemon curd filling, you need six free-range egg yolks, 350 grams of caster sugar, four lemons, 225 grams of butter, and 450ml of double cream.

For the candied lemon zest, you need 100 grams of caster sugar, plus a little extra for coating the zest, and four lemons.

Additionally, make sure that you have 30 chocolate mini eggs to put on top of the cake, or to be served with it.

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The first thing you need to do is to preheat the oven to 160 degrees or gas mark number three, lay a piece of baking paper on a baking tray, and draw a 25cm or 10 inch circle on the paper.

Then, put the egg whites into a bowl and whisk them on the fastest speed with an electric hand-whisk or in a mixer until it is stiff.

Gradually, while whisking, add generous teaspoons of sugar until the mixture is stiff, shiny, and stands in peaks.

Blend the vinegar and cornflour together in a cup and mix until smooth, before adding this into the meringue mixture.

Spread half of the meringue mixture onto the paper to cover the circle that you have already drawn.

Then, fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture.

Pipe about 10 meringue nests around the edge of the main circle of meringue.

Next, put the meringue into the middle of the oven and turn the heat down to 150 degree or gas mark two.

Bake the pavlova for about one and a half to two hours, or until it easily comes off the baking paper.

The pavlova, which should be a pale creamy colour rather than white, can be kept in the oven with the appliance switched off.

While the pavlova rests, you can make the lemon curd for its filling.

Place a heatproof bowl over a pan of hot water and simmer it gently on the stove.

Add in the egg yolk, sugar, and juice from the lemon to the bowl and whisk the ingredients.

Then, gradually add the butter and keep whisking until the mixture starts to thicken.

Additionally, whisk the double cream in a separate bowl.

Spoon both the lemon curd and cream into the middle of the pavlova, spreading the mixtures over the base of the meringue nest, and do the same to each of the mini nests.

Decorate the cake by placing three chocolate mini eggs in each of the 10 meringue nests.

To make the lemon zest, put 100ml of water and the caster sugar in a pan, before bringing it to the boil and stirring it.

Add the zest and boil for two to three minutes, before draining it on parchment paper.

Add in the extra caster sugar and leave it to dry in a warm place for a couple of hours.

Lastly, place the candied zest in the middle of the pavlova and serve your delicious dessert.

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