Crack open your easy cook easter

Get started with meringue nest cheese­cake with mini eggs

Easy Cook - - EASTER SPECIAL -

Serves 8-10 Prep 10 mins plus at least 2 hrs chill­ing Cook 5 mins 63p a por­tion 429 kcals, 26g fat, 16g sat. fat, 33g sugar 100g but­ter, plus ex­tra for greas­ing

14 choco­late di­ges­tives

397g can con­densed milk juice

2 lemons

280g cream cheese TO DEC­O­RATE 25g toasted co­conut flakes

or white choco­late curls 3 meringue nests 9 mini eggs hun­dreds and thou­sands che­nille chicks (op­tional)

Grease a 18cm loose-bot­tomed round cake tin with but­ter and line with a cir­cle of bak­ing parch­ment. Melt the but­ter in a heat­proof bowl in the mi­crowave or in a medium pan over a low heat. Whizz the di­ges­tives in a food pro­ces­sor un­til re­duced to fine crumbs then mix into the but­ter. Spoon the bis­cuit mix­ture into the base of the pre­pared tin – press down well with the back of a spoon.

Whisk the con­densed milk, lemon juice and cream cheese, pour into the tin, and smooth it. Chill in the fridge for at least 2 hrs, or overnight.

To serve, trans­fer the cheese­cake to a cake stand and sprin­kle with co­conut or white choco­late. Ar­range the nests on top and fill with the mini eggs. Fin­ish with more co­conut, hun­dreds and thou­sands and the fluffy chicks.

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