Serves:
Preparation time: 30 minutes
Cook time: 1 hour chilling time
Easter is not the same with out a Creme Egg so why not make your own giant version?
1. Blitz the hobnobs to a fine crumb either in a blender or use a sandwich bad and rolling pin. Melt the butter and add to the biscuits.
2. For the cheesecake filling, mix the cream to soft peaks. In a separate bowl mix together the cream cheese, icing sugar, and lemon juice. Fold the cream into the cheese mixture and set aside.
3. Place your Easter egg on a pasty cutter to keep stable and tap the top of the egg with a spoon, then peel of little shards of chocolate until the egg is half the size it was.
4. Spoon in some of the biscuits into the egg, then gently spoon in the cheesecake mixture to the top of the egg. Place in the fridge for one hour.
5. Meanwhile make your creme egg filling. Blend the mango and strawberries to make a thick sauce.
6. When the egg is chilled, spoon some of the mixture out and add your sauce to the top.
