Easter is not the same with out a Creme Egg so why not make your own giant version?
- Preparation time: 30 minutes
- Cooking time: 1 hour chilling time
- Total time: 1 hour 30 minutes
PREPARATION TIME:
30 minutes
COOKING TIME:
1 hour chilling time
TOTAL TIME:
1 hour 30 minutes
You need a mixing bowl and a pastry cutter.
Ingredients
- 50g Dromona butter
- 400g chocolate Hobnobs
- 300g cream cheese
- 150g icing sugar
- 2 tbsp lemon juice
- 500ml whipping cream
- 1 tsp vanilla essence
- 2 mangos
- 10 strawberries
- Easter eggs
Made for sharing:
There you have it, the perfect Easter treat, big enough to share or to enjoy all to yourself! #makeoursyours
How It’s Done:
- Blitz the hobnobs to a fine crumb either in a blender or use a sandwich bad and rolling pin. Melt the butter and add to the biscuits.
- For the cheesecake filling, mix the cream to soft peaks. In a separate bowl mix together the cream cheese, icing sugar, and lemon juice. Fold the cream into the cheese mixture and set aside.
- Place your Easter egg on a pasty cutter to keep stable and tap the top of the egg with a spoon, then peel of little shards of chocolate until the egg is half the size it was.
- Spoon in some of the biscuits into the egg, then gently spoon in the cheesecake mixture to the top of the egg. Place in the fridge for one hour.
- Meanwhile make your creme egg filling. Blend the mango and strawberries to make a thick sauce.
- When the egg is chilled, spoon some of the mixture out and add your sauce to the top.
Made for sharing:
There you have it, the perfect Easter treat, big enough to share or to enjoy all to yourself! #makeoursyours
Easter is not the same with out a Creme Egg so why not make your own giant version?
PREPARATION TIME:
30 minutes
COOKING TIME:
1 hour chilling time
TOTAL TIME:
1 hour 30 minutes
You need a mixing bowl and a pastry cutter.
Ingredients
- 50g Dromona butter
- 400g chocolate Hobnobs
- 300g cream cheese
- 150g icing sugar
- 2 tbsp lemon juice
- 500ml whipping cream
- 1 tsp vanilla essence
- 2 mangos
- 10 strawberries
- Easter eggs
How It’s Done:
- Blitz the hobnobs to a fine crumb either in a blender or use a sandwich bad and rolling pin. Melt the butter and add to the biscuits.
- For the cheesecake filling, mix the cream to soft peaks. In a separate bowl mix together the cream cheese, icing sugar, and lemon juice. Fold the cream into the cheese mixture and set aside.
- Place your Easter egg on a pasty cutter to keep stable and tap the top of the egg with a spoon, then peel of little shards of chocolate until the egg is half the size it was.
- Spoon in some of the biscuits into the egg, then gently spoon in the cheesecake mixture to the top of the egg. Place in the fridge for one hour.
- Meanwhile make your creme egg filling. Blend the mango and strawberries to make a thick sauce.
- When the egg is chilled, spoon some of the mixture out and add your sauce to the top.
Made for sharing:
There you have it, the perfect Easter treat, big enough to share or to enjoy all to yourself! #makeoursyours
