Ingredients
passionfruit sauce
- 65 gram apricot jam
- 2 passionfruits
- 30 gram Butter
cheesecake
- 60 grams raw sugar
- 250 grams cream
- 1 tsp lemon juice
- 1 tsp vanilla
- 250 grams cream cheese
- 12 easter eggs, hollow approx 6-8 cm tall
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. prepare all easter eggs and cut off a small top with a warm serrated knife. set aside.
2. mill raw sugar 10sec/sp9 set aside
3. place cream into TM bowl. whip with butterfly for 20sec-1minute. Watch carefully to not over whip. You want stiff peaks. set aside.
4. Place into TM bowl cream cheese, lemon juice, vanilla, icing sugar and mix 40sec speed 4.
5. Insert Buterfly Add whipped cream and mix 5sec/speed 3. scrape down and repeat if necessary.
6. Put mixture into piping bag (or glad bag with small snip in corner) and fill 12 easter eggs. place in fridge to set for 30min.
1. Hold sieve over TM bowl and strain passionfruits for the juice.
2. Add butter and jam. cook for 3minute/60 degrees/speed 2 or til melted
3. Strain through seive into a bowl. sit in fridge to cool.
1. Once eggs have set for 30min make a small hole in the middle of the cheesecakes for the 'yolk'.
2. carefully spoon or pipe the passionfruit sauce into each egg.
3. return to fridge to set for 30minutes.
4. remove from fridge 10minutes before serving
cheesecake
Passionfruit sauce
Finishing Egg
Tip
will keep for 2-3 days. keep in airtight container so they don't dry out.
Credit to Raspberri Cupcakes for the original recipe-
//www.raspberricupcakes.com/2012/04/cheesecake-filled-chocolate-easter-eggs.html?m=1
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
yum
OMG MEl- these are amazing!!!!and easy- please keep up the good work. Love your recipes
Renate
I do t have apricot jam and of course it's Good Friday with no shops open. Could I use marmalade with the skin pulled out???
I made these last night and whilst they are not picture perfect, they so look amazing! Thanks for the great recipe! Will definately make them again over the Easter weekend
Glad you enjoyed them Melinda. Lucky easter eggs aren't here all year or I could see myself making them very often
Glad you liked them. Yes I doubled the recipe too when I made them for our thermomix branch meeting. I bet you were popular at work today
when you mill the raw sugar you will end up with icing sugar
Hi - is the milled raw sugar icing sugar, sorry for such a basic question.
this recipe worked great! I doubled it to make 2 dozen eggs and had mixture left over. Everyone at work said they ate better than Cadbury cream eggs!
I saw these being made at a Thermomix meeting and was wowed with how quick and easy it was but how lovely it tasted! Great recipe to share, thanks Melissa!