Indulge in the ultimate Double Cream delight with our Pistachio Cheesecake Cream Egg.
Velvety Double Cream meets nutty pistachio spread for dessert perfection in every bite!
| 250g | Double Cream |
| 200g | pistachio spread |
| 250g | cream cheese |
| 4 | medium chocolate Easter eggs |
| 200g | biscuit, finely crushed |
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to decorate
|
|
| Mini Eggs | |
| freeze dried raspberry | |
| wafers |
| 1 | Use an electric mixer to whisk double cream, pistachio spread and cream cheese in a bowl. |
| 2 | Using a hot knife, remove top third of each easter egg. |
| 3 | Place each egg into a small serving bowl. |
| 4 | Divide the biscuit crumb evenly to the base of each egg and then top with pistachio cheesecake cream mix. |
| 5 | Decorate with mini eggs, freeze dried raspberry and wafers. |
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