Bird's Nest Easter Pavlova Dessert

This bird’s nest Easter pavlova dessert is such a sweet way to celebrate the new life offered to us by Jesus’ death and resurrection. This spring treat is a crisp and yet pillowy meringue nest with dark chocolate eggs nestled inside.

Want another Easter dessert idea? Try my Rice Krispies Treats in an Easter Disguise.

Bird’s Nest Easter Pavlova Dessert

This bird’s nest Easter dessert consists of a couple of different recipes, but the concept here is the image itself. It’s simple. Make a beautiful meringue, and pipe it in the shape of a nest. Inside the nest, pipe whipped cream. Top the pavlova with 3 chocolate robin’s eggs, and you are done.

I will provide step-by-step instructions and links to fabulous recipes to help you recreate this delicious dessert.

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What is a Pavlova?

Pavlova is a meringue-based dessert with a crisp, delicate shell and a soft, marshmallow-like center. It is typically shaped into a round cake or individual servings, baked at low temperatures, and topped with whipped cream and fresh fruit.

While I always make a pavlova with fresh fruit, as the description indicates, this time I messed with the definition a bit by adding the chocolate eggs. Fresh fruit is amazing, though, so if you are going for the more traditional flavor profile, make sure to include that.

While I make pavlova often, I don’t have one of my own recipes.

Here is my go-to pavlova recipe that I used for this presentation:

Pavlova Recipe from Natasha’s Kitchen

While I’m sure her whipped cream recipe is delicious, I tend to go rogue with my own recipe for whipped cream because I love making mine with honey. In this case, I substituted some of the vanilla for vanilla bean powder, which adds some beautiful specks. I thought it was a perfect contribution to the presentation.

Here is my go-to whipped cream recipe:

Jodi’s Easy Go-To Whipped Cream Recipe

How to Assemble Beautiful Bird Nest Pavlova

Make your meringue (recipe listed above). The only change is to add a bit of brown food coloring. Despite adding brown, mine turned out pink. It wasn’t what I was going for, to be honest, but my daughter encouraged me to look on the bright side and really enjoyed the pink color. Since you are adding more moisture with the food coloring, I’d recommend adding an extra 15 minutes to the baking time.
Pipe your nests. These nests were about 3″ in diameter. I used a number 18 piping tip. Start at the inside and pipe in a circular direction, working from the inside out. While piping, your tip will be slightly above the surface. After piping a flat circle, continue piping in a circular motion to build up the sides of your meringue. The result will be a little nest. If your meringue isn’t holding its shape, it means you didn’t whip it long enough.
Once cooked, allow to cool in the oven with the oven door closed, as directed in the recipe. Meringues can be stored in an airtight container at room temperature in a cool, dry place for up to two weeks, layered with parchment paper to prevent sticking.
When ready to assemble your pavlova dessert, dust the top of the meringue nest with cocoa powder.
Whipped cream will be added right before serving. Make the whipped cream (recipe above) and pipe it into the nest in a circular motion using a 233 piping tip.
In your pavlova, place three chocolate robin’s eggs for presentation.