2025 01 Spring with bleed - Flipbook - Page 40
Cheesecake Easter Eggs!
1 Hollow Easter Egg
75g Digestive Biscuits
25g melted butter
75g Mascarpone
100g soft cheese
2 tbsp icing sugar
2 tbsps. Cocoa powder
100g double cream
Mini eggs
- Separate the Easter egg in half along the seam
- Tip the digestive biscuits into food bag and bash to crumbs with
the end of a rolling pin. Stir in the melted butter until the mixture
resembles damp sand. Spoon this into the Easter egg halves and
pack down gently using the back of the spoon. Chill until needed.
- Mix the mascarpone, soft cheese, icing sugar and cocoa together
in a medium bowl until smooth. In a separate bowl, beat the double
cream to soft peaks using an electric whisk. Gently fold the whipped
cream into the mascarpone mixture, then carefully spoon the
cheesecake olling over the chilled biscuit bases in the Easter eggs.
Gently level the surfaces with a palette knife or spatula, then chill for
at least 2 hrs.
- Scatter the set cheesecake-olled eggs with mini chocolate eggs or
other Easter treats, then drizzle with caramel or melted chocolate to
serve.
From BBC Good Food
Magazine
40
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