Start by whipping the double cream into stiff peaks. Be careful not to over-whip, but make sure it is firm enough for you to be able to hold the bowl upside-down without the whipped cream falling out. Place the bowl with whipped cream in the fridge. Place the cream cheese, lemon juice, vanilla and icing sugar in a bowl. Whisk until the mixture is fluffy. Melt the white chocolate and whisk it into the cream cheese mixture. Take the whipped cream out of the fridge and gently stir it into the cream cheese mix. Place in the fridge.

Peel and chop up the mango. Place it in a blender with the sugar, and blend until smooth. Bring the mango puree to a boil and simmer for a few minutes until the sugar has dissolved completely. Pour it into a cup and cool it completely in the fridge.

ASSEMBLY: Carefully use a sharp knife to cut the top of each chocolate easter egg. You can keep the top for added effect if you like. Kids love the process of opening the eggs! Place the open eggs one by one in an egg cup. Collect the cheesecake filling from the fridge and transfer into a piping bag. Fill each egg just about to the top using the piping bag. Place the eggs back in the fridge and leave for 30 minutes. Once the filling has set, take the eggs back out of the fridge and carefully dig a hole in the cheesecake filling for the ‘yolk’.

Scoop mango puree into the cavity, or use another piping bag with a small hole for ease of filling, making the ‘yolk’. Transfer the eggs back into the fridge to set, and serve cold.

These wonderful little Easter treats look great when served in an egg cup with a little spoon -perfect for the egg hunt!

+ Fills 6 regular-sized eggs + Preparation: 10 min. Cooling Time: 30 min.