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0   49
1   58
1   63
5   41
9   66
0   50

Delicious cream fillings and tangy yolks, meet the grown up Creme Egg – no foil or fondant in sight! This was actually my third ever post on the blog back in March 2015 but I really wanted to remake and rephotograph them this year so that’s exactly what I’ve done!

I am a total magpie so whilst browsing the Easter egg aisle in Tesco my eyes immediately settled upon a box of brightly coloured foil wrapped eggs (okay so the start of this post isn’t technically true as there is some foil involved but it’s minimal I promise!) which I decided I would fill myself for a delicious twist on the traditional Creme Egg. The beauty of filling your own eggs is that you get to decide on the flavour combinations and these homemade versions are a lot less sickly and sweet than the traditional Creme Egg. Homemade Passion fruit and Lemon Creme Eggs

Delicious and easy grown-up homemade creme eggs filled with delicious vanilla cream and passion fruit as well as lemon cream cheese and lemon curd.

Course Dessert
Total Time 1 hour 20 minutes


Chocolate eggs

Vanilla and Passion fruit Eggs

Lemon Cheesecake Eggs This recipe really couldn’t be easier and it’s such a crowd pleaser with adults and children. Getting the juice from the passionfruit is probably the most labour intensive part of this whole recipe as you have to force it through the sieve. Or you could just let gravity happen… Whichever method you settle on, it’s well worth it. I mean, it actually looks like egg yolk! Make sure you whisk the cream well, it needs to be piping consistency. If you have a mould, some melted chocolate, a lot more time and unlimited patience then you could make your own hollow eggs. I used to love making my own Easter eggs as a child and you could experiment with the flavour of the shells. Carefully chop the top off your eggs and line them up, ready to pipe in your alternate fillings. No fancy piping bags or nozzles needed here – all you need is a disposable piping bag and a pair of scissors. Maintain even pressure as you would icing a cake. Alternate your fillings. I use different egg cups to help me remember which filling is which. Alternate your passionfruit and lemon curd yolks to match your different cream fillings. I picked up these little bunnies, chicks and the Easter egg wreath in Tesco a few weekends ago and they are super cute. Nestled in amongst the egg wreath, this would make a great end to an Easter egg hunt. Add extra passionfruit filling to create more of a dippy egg finish. Dig deeper wells in the eggs you fill with lemon curd to add more filling. The perfect sweet treat for Easter and a great thing to make with kids.

The eggs will keep in the fridge for up to three days, if they last that long!

 
This year I decided to take inspiration from Pinterest and Frances Quinn for my Christmas cake. Fondant really isn’t my strong point and if I’m honest, I really don’t enjoy decorating Christmas cakes. I find…







