EASTER EGGS WITH MARSHMALLOW AND PASSION FRUIT CURD

Serve up these delicious chocolate eggs as you would a breakfast egg with chocolate finger ‘soldiers’. You can make your own passion fruit curd, or use lemon curd instead.

Makes 8 eggs

8 hollow chocolate ‘hen size’ eggs (from supermarkets)

For the passion fruit curd ‘yolk’ (optional)

5 ripe, crinkly passion fruit Juice of ½ a lemon

50g (1¾oz) unsalted butter, cubed 150g (5½oz) caster sugar 2 large eggs, lightly beaten

For the filling

50g (1¾oz) white chocolate, broken

50g (1¾oz) mini marshmallows (or large ones, chopped)

50g (1¾oz) cream cheese 50ml (2fl oz) double cream A splash of vanilla extract Chocolate fingers, to serve (optional)

Carefully break the top off each chocolate egg and place them in egg cups (or an egg box). Set aside while you make the curd and filling. If you’re making your own passion fruit curd, cut the passion fruit in half and scoop out the seeds and pulp into a pan. Gently heat through to loosen the seeds from the pulp, then sieve into a heatproof bowl and discard the seeds.

Set the bowl over a pan of simmering water, ensuring the base does not touch the water. Add the lemon juice, butter and sugar and stir with a wooden spoon until the butter is melted.

Pass the beaten eggs through a sieve into the pan. Stir constantly for 20-25 minutes until the curd is thick enough to coat the back of the wooden spoon. Leave to cool while you make the filling.

Place the white chocolate and marshmallows in a separate heatproof bowl with 1tbsp hot water and place over a pan of simmering water, stirring until melted. Remove from the heat and set aside to cool slightly.

In a separate bowl, whip the cream cheese, double cream and vanilla together, then fold into the cooled marshmallow mix. Make sure the mixture is cool to the touch, otherwise it will melt the chocolate eggs.

Carefully pour or spoon the filling into the egg shells and chill for 30 minutes. When set, spoon 1-2tsp of passion fruit curd (or lemon curd) into each egg to create a ‘yolk’. Serve with chocolate finger ‘soldiers’ for dipping, if using.