This is an easy but feastly dessert that combined with rack of lamb and eggs en cocotte make a beautiful easter meny. Pear and ginger are great flavour combinations! The components of the dish can be prepared beforehand and assembled right before serving.

Serves 6

2 egg whites
150 ml caster sugar
juice of 1/4 of lemon

4 pears, peeled and cut into small pieces
1/2 tsp vanilla extract
juice of 1/4 of lemon
50 ml caster sugar
50 ml water
200 ml whipping cream
1 tbsp icing sugar
50 ml hazelnuts

100 ml milk
100 ml double cream
50 ml sugar
1/2 tsp cornflour
2 egg yolks
2 cm fresh ginger, grated

2 mint sprigs, for decoration

1. First make the meringue: Whisk the egg whites, sugar and lemon juice with an electric mixer in a bowl over a bain-marie (bring a bit of water to the boil in a pot, and put the bowl with the meringue mixture on top, whisking constantly while heating the meringue and dissolving the sugar) until glossy and firm. Take the bowl off the heat and keep whisking until the meringue has cooled. Add the meringue to a piping bag and pipe the desired shape, with an extra layer on the sides so they are higher than the centre to create a cup. Bake in the oven at 130 degrees for 50 minutes.
2. Add pieces of pear, sugar, vanilla extract, water and lemon juice to a small pan, and let simmer over a low heat for about 10 minutes until tender. Leave the pear in the liquid until needed, preferably over night to absorb the sirup flavour.
3. Roast the hazelnuts in a pan over medium heat, stirring constantly until with golden colour. Chop to desired size.
4. To make the ginger sauce, first add the milk and double cream to a pot and bring to the boil. In a separate bowl, mix egg yolk, sugar and cornflour, then add to the milk and cream. Bring back to the boil while stirring and take off the heat as the first bubble appears. Add the grated ginger.
5. Whip the whipping cream with icing sugar. Drain the pears, reserve a few pieces for decoration and stir in the remainder into the whipped cream.
6. To serve, add a few spoons of pear cream to the meringue, sprinkle hazelnuts over. Top with a few pieces of pears and a couple of mint leaves. Spoon the ginger sauce around the meringue.