John Myers
Easter Dessert / Filled Surprise Eggs
The perfect easter dessert / filled surprise eggs recipe with a picture and simple step-by-step instructions.
- 10 Surprise eggs
- For egg whites
- 200 ml Whipped cream
- 1 packet Vanilla sugar
- 30 g Powdered sugar
- 0,5 tsp Lemon juice
- 200 g Cream cheese double cream setting
- For egg yolks
- 20 g Butter
- 2 tbsp Multivitamin juice
- 50 g Apricot jam
- Carefully remove the toy from the surprise eggs.
- Egg yolk: apricot jam, multivitamin juice and butter heated over a hot water bath. Mix everything well and place in the refrigerator.
- Egg white: whip the whipped cream until stiff and place in the refrigerator. Cream cheese, vanilla sugar, powdered sugar and lemon juice mixed together. Finally fold in the whipped cream.
- Put the cream cheese cream in a piping bag and fill the hollow bodies. Then some of the cream cheese cream is carefully removed and the apricot cream – cooled down – fills the cavity. Suitable for immediate consumption (approx. 3 hours)
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