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Cheesecake Easter mess egg

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Serves 2-4

Dietary
Vegetarian

By Paul A Young
From Saturday Kitchen

Ingredients

  • 1 small Easter egg
  • small handful colourful sprinkles
  • 25g/1oz icing sugar
  • 100g/3½oz cream cheese
  • 1 tsp vanilla extract
  • 150ml/5fl oz double cream
  • 50g/1¾oz berries, soft fruit, smashed mini eggs, cookies or brownies

To serve

  • mini eggs, to garnish
  • cookies, to garnish
  • sprig fresh mint, to garnish
  • edible flowers, to garnish

Method

  1. Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve.

  2. Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate.

  3. Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit.

  4. Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert.

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