Makes 6 eggs
Prep Time 10 mins
Cooking Time 0 mins
- 6 hollow easter eggs Dulce de leche
- 1 Punnet fresh raspberries
- 90ml pouring cream
- 1 cup ricotta
- 100g white chocolate, melted
- Misty's Salted Caramel
- Edible flowers
All ingredients available from Brickworks Ferry Rd.
Step 1 – Remove the eggs of any foil if needed.
Step 2 – Using a knife dipped in boiling water & wiped dry, cut the tops off each egg.
Step 3 – Make the cheesecake filling by combing the white choc, ricotta & cream in a bowl using a whisk.
Step 4 – Pipe the caramel in half the eggs & cheesecake mix in remaining. Top with your chosen garnishes to make extra pretty and enjoy!