Method

1. In a microwave-safe bowl, melt white chocolate in 20-second bursts on high. Stir and repeat until smooth. Set aside to cool slightly.

2. In a large bowl, whisk egg white with an electric mixer until stiff peaks form. Add sugar, 1 tablespoon at a time, beating for 3-4 minutes until thick and glossy. Fold through whipped cream and melted chocolate. Chill for 15 minutes until thickened.

3. Using a small serrated knife, gently cut the Easter eggs in half with the join as a guide.

4. Divide mousse mixture between egg halves and top with mango, caramel sauce and pistachios.

Tip: Store pistachios and other nuts in the freezer to keep them fresh

Meal Cost Calculation