Eton Mess Easter Sharing Eggs
Eton mess Easter sharing eggs is a recipe adapted from a recipe on page 60 of the March 2023 edition of Tesco's magazine.
Source and licence
"Eton Mess Easter Sharing Eggs" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Eton_Mess_Easter_Sharing_Eggs, revision 4587482), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Eton_Mess_Easter_Sharing_Eggs&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587482
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United Kingdom. Associated with United Kingdom by curated dish list: eton (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 medium-sized hollow dark chocolate Easter egg
- ⅓ cup (80 ml/2.7 fl oz) heavy cream
- 4 tablespoons raspberry jam
- ¾ cup (200 g/7.1 oz) reduced-fat soft cheese
- 1 meringue nest, crumbled
- 1 tablespoon strawberry-infused apple pieces or freeze-dried strawberries
Method
- Halve the Easter egg carefully by running a sharp knife under hot water, wiping dry, and pressing into the joint to separate.
- Whip the cream in a mixing bowl to soft peaks.
- Fold in 3 tablespoons of jam and the soft cheese.
- Spoon the mixture into the egg halves.
- Scatter the crumbled meringue nest and apple pieces over top.
- Drizzle the egg halves with remaining jam and serve.