step 1:

Preheat the oven to 100°C (212°F). Whisk the caster sugar, egg whites, and lemon juice together until the mixture forms stiff peaks.

step 2:

In a bowl, combine the cornstarch and icing sugar, then sift the mixture over the meringue. Gently fold it in using a spatula.

step 3:

Using a piping bag fitted with a star nozzle, pipe six small meringue nests onto a baking tray lined with parchment paper.

step 4:

Dry the meringues in the oven for 2 hours. Then leave them to cool in the oven with the door slightly open for 1 hour.

step 5:

Drain the fruit and, if necessary, cut it into smaller pieces. Fill the meringue nests with cream cheese, then top with Del Monte® Pineapple Chunks and the chocolate Easter eggs. Finish with a little cress for a fresh and festive touch.