Easter eggs filled with cheesecake

• chocolate Easter egg1 hollow
• Digestive biscuits75g g
• butter↗25g g

  melted

• mascarpone↗75g g
• soft cheese↗100g g
• powdered sugar↗2 tbsp tbsp

  sifted

• cocoa powder↗2 tbsp tbsp

  sifted

• double cream↗100g g
• Easter treats

  e.g., mini chocolate eggs or chocolate crumbs

• caramel sauce↗

  or chilled melted chocolate

Step-by-step instructions

1. 1

   Carefully cut the Easter egg in half lengthwise along the seam. (Use a knife dipped in a bowl of hot water to cut the seam rather than cutting directly, otherwise the chocolate may crack.)

2. 2

   Place the Digestive biscuits in a bowl or food bag and crush them into crumbs with the end of a rolling pin. Add the melted butter and mix until the mixture resembles wet sand. Spread it into the halves of the Easter egg and gently press with the back of a spoon. Chill until ready to use.

3. 3

   Combine the mascarpone, soft cheese, powdered sugar and cocoa in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream with an electric whisk to soft peaks. Gently fold the whipped cream into the mascarpone, then carefully pipe the cheesecake filling onto the chilled biscuit bases in the Easter eggs. Smooth the surface with a palette knife or spatula, then chill for at least 2 hours or overnight until set. If you have leftover cheesecake filling, depending on the size of the eggs, you can spoon it into glasses over extra Digestive crumbs for another treat.

4. 4

   Scatter the finished eggs filled with cheesecake, mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate before serving.