who said egg and soldiers had to be for breakfast!,
these cheesecake eggs with orange marmalade yokes and buttery shortbread soldiers make a great Easter pudding.
the cheesecake is really easy to make and theres no baking involved just whipping.
the shortbread is easy to prepair and bake to so its great to make with children.
i saved my egg shells from a cake i had made, i pulled out the filmy part inside and washed them in
boiling water to kill any germs.
to make the cheesecake mixture for 6 eggs
1 cup extra thick double cream
1/2 cup cheese cheese
4 tbsp powdered sugar
zest of 1 lemon
in a mixer bowl add the cream and cream cheese and fold in the powdered sugar (i do this first or it will go every where when you turn the mixer on) and then whip until it gets thick and creamy (1 or two minutes on a medium high speed), add the zest of half a lemon and mix then spoon mixture into piping bag and pipe into each eggshell.
for the yoke spoon on some lemon curd or marmalade.
for the shortbread
1 cup all purpose flour
1/2 cup corn flour
1/3 cup sugar
1/4 tsp salt
1/3 cup sugar
1/4 tsp salt
1/2 cup unsalted butter chilled
preheat oven to 350f
in a food processor add the sugar salt and flour and whizz to combine, then add the butter and mix until it starts to come together,
press into small baking tin, slice into rectangles and prick each biscuit with a skewer then place into the oven for 30 minutes
cut along lines that were sliced before baking and let cool
dip in eggs and enjoy.
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Absolutely gorgeous!! This looks so yummy and I love the idea of boiling and using the egg shells as petite bowls. Also, the photography and staging is beautiful in itself. Thanks for sharing.
Mmm … this looks so delicious! Cheesecake and shortbread are two of my favorites:)
What a great idea, Aimee! You're pictures are gorgeous too by the way 🙂
How delicious! What a beautiful blog
This is one of the most creative recipes I've ever seen, not to mention gorgeous! Wowza, what a cool idea, I just LOVE it!!
Jenna