Egg inside an egg, a creamy Easter surprise
This playful Easter dessert hides a light cheesecake-style filling inside hollow chocolate eggs, finished with a fresh mango centre that looks just like a yolk. It is creamy, fruity and festive, perfect for an Easter table or as a cheerful end to a spring lunch.
Servings eggs
Ingredients
- 12 hollow chocolate Easter eggs (about the size of a real egg)
- 300 g cream cheese (such as Philadelphia)
- 200 g quark
- 200 ml whipping cream (at least 30% fat)
- 2 tbsp milk
- 4 sheets gelatine
- 6 tbsp sugar (or to taste)
- 1 sachet vanilla sugar
- 1 mango
- mango juice (a small splash)
Instructions
Method
- Soak 4 sheets gelatine in cold water. Using a very sharp knife, carefully cut the top off each of the 12 hollow chocolate Easter eggs. Work slowly, the edges do not have to be perfect as long as there is enough room for the filling. Stand the eggs upright in an egg box or in a dish filled with rice.
- Mix 300 g cream cheese with 200 g quark, 1 sachet vanilla sugar and 6 tbsp sugar, or adjust the sugar to taste. Whip 200 ml whipping cream until softly whipped and still slightly loose.
- Warm 2 tbsp milk in a small saucepan without letting it boil. Squeeze the water from the gelatine and dissolve it in the warm milk while stirring. Stir 2 tablespoons of the cream cheese mixture into the milk to even out the temperature, then mix this back into the remaining cream cheese mixture. Gently fold in the whipped cream.
- Spoon the mixture into a piping bag, or use a small spoon. Fill the chocolate eggs to just below the rim. Refrigerate for at least 3 hours, until firm.
- Peel 1 mango and cut the flesh into pieces. Add a small splash of mango juice and blend until smooth. Press the mango purée through a fine sieve for a silky texture.
- Take the eggs out of the refrigerator. Carefully scoop a small hollow from the centre of each filling. Spoon in a little mango coulis to make the yolk. A teaspoon is enough for the right effect.
To serve
- Serve the eggs straight from the refrigerator, in egg cups if you like. Their creamy, fresh and festive flavour is just right for Easter.
Nutrition
Calories: 222kcalCarbohydrates: 7gProtein: 4gFat: 21gSaturated fat: 12gCholesterol: 61mgSugars: 6g
Tried this recipe?Let me know what you think!
