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Cheesecake Eggs with Chocolate Orange Shortbread Soldiers

Recipe

A sweet take on a classic.

Serves: 8 people   |   Prep time: 30 minutes   |   Cooking time: 25 minutes

British   |   Dessert  

  

Ingredients

For the eggshells:

  • 8 Large Eggshells    
  • 100ml Double Cream    
  • 200g Cream Cheese    
  • 2 tbsp Icing Sugar    
  • 1 tsp Vanilla Extract  
  • 40g Marmalade    

  

For the shortbread:  

  • 125g Unsalted Butter, softened    
  • 65g Caster Sugar, plus an extra 1 tbsp      
  • 1 tbsp Orange Zest    
  • 125g Plain Flour, sifted    
  • 65g Cornflour, sifted    
  • 40g Dark Chocolate, roughly chopped    

  

Method

  1. Save the eggshells from breakfast or other recipes (remove as little shell from the top as you can), then boil for 5 minutes and leave to air dry.  
  2. Cream the butter, sugar and orange zest together until smooth.  
  3. Add the flour and cornflour and mix to combine, then stir in the chocolate chunks.  
  4. Roll to a rectangle about 1cm thick and cut into 16 fingers.  
  5. Pierce with a fork and sprinkle with a tablespoon of caster sugar and leave to chill for 20 minutes.    
  6. Preheat the oven to 180°C/ /Gas Mark 4.  
  7. Bake for 15-20 minutes until lightly golden, then leave to cool.    
  8. Add the double cream, cream cheese, icing sugar  and vanilla extract  to a bowl and beat with an electric hand mixer until thick and smooth and then place in a piping bag.    
  9. Pipe the cheesecake mixture into the clean eggshells, then smooth the tops.    
  10. Place the marmalade into a piping bag.    
  11. Use a teaspoon to create a small well in the top of each egg and pipe the marmalade into the wells to create the egg yolks.  
  12. Serve each cheesecake egg with 2 shortbread soldiers.