Easter Egg Cheesecakes
Leftover Easter eggs – what are they? We hear you – but surprisingly often there are still a few Easter eggs floating about three weeks after Easter. Don’t let them go to waste – instead, fill them with cheesecake!
1 hollow milk or dark chocolate Easter egg of your choice, about 100g
100g plain digestive biscuits
200g cream cheese
20g caster sugar
40g hazelnut chocolate spread
50ml double cream
5g vanilla bean paste
Mini chocolate eggs, chocolate bunnies, chocolate buttons, about 400g in total.
1) Carefully break the Easter egg into two halves – one for each person – and place on a tray. Whizz the biscuits to a fine crumb in a food processor (stick ’em in a sandwich bag and bash with a rolling pin if you haven’t got a processor).
2) Divide evenly between the two egg halves. Press down very gently – be careful you don’t want to crack that egg! Place in the fridge while you crack on with the filling.
3) Beat the cream cheese and sugar together. Add the hazelnut chocolate spread (feel free to use an alternative flavour, but we think this works well!) and mix together thoroughly. Whip the cream until you have stiff peaks, and fold it gently into the mix with the vanilla bean paste to give a marbled effect. You’re looking for a silky mixture.
4) Remove the egg halves from the fridge and scoop in the mixture evenly. Smooth off with the back of a spoon and whack them back in the fridge for 1-2 hours to set.
Once set, get the egg halves out of the fridge. It’s now time to get creative. We’ve suggested a few toppings, but if there’s something that works for you, we fully endorse smashing it on there! There’s no right or wrong, so get the whole team involved and make something delicious and incredible looking!
Recipe taken from Pleesecakes by Joe Moruzzi and Brendon Parry (Quadrille, £15). Photography ©Kris Kirkham
Mini Eggs Chocolate Bird’s Nests
Top tip: these bird’s nests look really pretty if you vary the colours of the Mini Eggs in each one.
200g Cadbury Bournville chocolate, broken into squares
2 tbsp golden syrup
85g shredded wheat, crushed
36 Cadbury Mini Eggs
1) Line a 12-hole muffin tin with paper cases.
2) Put the chocolate, butter and golden syrup into a heatproof bowl and set it over a pan of simmering water so the base does not touch the water. Stir gently until the chocolate melts and is smooth. Alternatively, melt it in a microwave in 30-second bursts, taking out the bowl and stirring the chocolate between bursts.
3) Take the pan off the heat and stir in the shredded wheat until it’s thoroughly coated.
4) Spoon the mixture into the paper cases to make little nests, and place 3 Cadbury Mini Eggs in the centre of each one.
5) Put the nests in the fridge and chill them for 1-2 hours until they are solid. Store the nests in a sealed container in the fridge for up to 4 days.
Recipe taken from The Cadbury Mini Eggs Cookbook (HarperNonFiction, £9.99)
“These bird’s nests look really pretty if you vary the colours of the Mini Eggs in each one.”
Marzipan Easter Eggs
These super-simple sweets are a quick and easy make. Get the kids to have fun rolling the marzipan into egg shapes while their grown-up melts the chocolate. Adapt to your own taste by using milk chocolate or your own favourite type of nut.
200g dark chocolate, finely chopped
30g walnuts, chopped
1–2 Tbsp finely grated lemon zest
1) Divide the marzipan into 10 small eggs weighing 30g, and 10 smaller eggs weighing 20g, if you like some variation.
2) To temper the chocolate, melt two-thirds of it in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl is not touching the water. As soon as it reaches 50°C/122°F, remove the bowl from the pan and add the remaining chopped chocolate. Mix well until all the chocolate has melted. Gently heat again over the pan of water until it reaches a temperature of 31°C (it will have dropped below that when you added the chopped chocolate).
3) Immediately coat the eggs in the tempered chocolate and place on a tray lined with baking parchment. Place the walnuts on some eggs, and the lemon zest on others. Leave the rest plain. Once the chocolate has set, store in an airtight container.
4) If you like, you can add all kinds of flavourings to the marzipan before you cover it in chocolate, like orange zest, nuts or spices.
Recipe taken from Scandinavian Comfort Food by Trine Hahnemann (Quadrille, £26) Photography ©Columbus Leth