To make 1 serving
Small hollow chocolate egg – approx 17g each
Approx 1/4 cup ready-made cheesecake filling (store bought) – from the chilled section of supermarket – it’s in a tub
1 tablespoon lemon curd
2 small piping bags or zip-lock bags
Scotch Finger shortbread biscuits to serve
Remove the foil from the egg and pack it loosely in the bottom of an egg cup to fill excess space.
With a serrated knife slice off the top section of the egg. Stand the egg in the egg cup.
In a small bowl stir cheesecake filling till soft. Spoon into a piping bag or plastic bag with a corner snipped off.
Gently fill the egg almost to the brim and do the same with the “lid” of the egg.
Use the tip of a knife to smooth the surfaces. Then twirl the knife tip in the centre to make a hollow for the “yolk”.
Use a small piping bag or syringe to fill the hollow with softened lemon curd.
Do the same with the lid.
Keep in the fridge till needed.
To serve place egg in egg cup on a side plate with fingers of shortbread to resemble toast “soldiers”.