Giant Creme Egg @belfast_undercover_chef

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile make your creme egg filling. Blend the mango and strawberries to make a thick sauce.
  6. 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

Giant Creme Egg @belfast_undercover_chef

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile make your creme egg filling. Blend the mango and strawberries to make a thick sauce.
  6. 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

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