Easter eggs

I made a batch of these yummy things a few years ago, following a recipe on The Londoner, and they were such a hit with my family and friends that I made them again for this year! except this time I adapted the recipe so as to:

a. neatly dovetail in with the quantities of ingredients that you can buy here in Aus,

b. up the citrus tang, to better suit our palate, and

c. give the ginormous quantities that my family can put away in a sitting… these are super yummy and a wee bit addictive!

Cheesecake Easter Eggs

3 x 250g cartons of hollow chocolate eggs, the ones that have 15 eggs in each carton

for the lemon-y “egg white” filling:

500g cream cheese
1 cup icing sugar
juice of 2 small lemons + 1 lime
300mL whipping cream

Beat the cream cheese and icing sugar together until soft and fluffy, add juice.  Whip cream separately until stiff, and fold into the cream cheese mixture.  Gently chip a little bit off the top of each chocolate easter egg and use a skinny teaspoon to spoon the filling into each egg,pushing it down so as to fill completely.  This quantity of filling should fill all 45 eggs nicely.  As you fill, sit each egg into an empty egg carton and put in the fridge to set.

for the passionfruit “egg yolk” filling:

170g can passionfruit pulp, or 5 passionfruit
1 tsp butter
1 tsp gelatine

Strain the passionfruit pulp into a ceramic bowl, put the dab of butter on top and sprinkle the gelatine over in a layer.  Heat in a microwave, 20 seconds at a time, stirring thoroughly after each zap, until the mixture is almost hot, and blended well.  Leave to cool slightly.

Take the chocolate eggs and scoop out a depression, dribble a little bit of passionfruit filling into each egg.  Put back into the fridge until set.

Eat!

Happy Easter everyone!

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