It's perfect if your having a family dinner for Easter this year. After you've had the main course, a special occasion calls for a special 'ta-da' moment dessert.
I posted yesterday about the Easter egg hunt cake (click here). Why not make that for the kids and trying something fun yet sophisticated for the grown up's.
Easter Cheese-Cake Eggs:
This is a tricky recipe to give measurements for as it depends greatly on the size of the chocolate eggs you use.
You could use fancy vintage heirloom egg cups. If you have them go for it. OR, use an egg carton and cut it up for individual serving.
Then unwrap a hollow chocolate egg and gently crack off some of the top and set aside (slash nibble on them for sustenance whilst cooking for your family - I know you want to lol).
The "egg white" filling:
Mix up done cream cheese, castor or icing sugar in an electric mixer. Add a teaspoon of vanilla, a splash of fresh lemon juice and some lemon rind. Taste test to make sure it has a good balance.
Spoon into the 'egg shells'.
Top it with the Yolk:
Strain some passion fruit pulp so you don't have the seeds left and place in the middle of the cheesecake mixture. You could also use mango pulp or lemon curd if you prefer.
I served these last Easter and they were very well received. The great thing is that they are portioned, so depending on the size of the egg, you may leave your guests wanting more! (That's not a bad thing ;)