Easter Entertaining: Three Stunning Creme Egg Dessert Ideas

Line the inside of an 8 inch tin or springform ring with some acetate - this will make it easier to remove the cheesecake after it’s been set.

Crush the biscuits into fine crumbs and stir the melted butter in. Pour into the cake tin and press around the bottom of the tin so the whole surface is covered and compact. Put it in the fridge to set.

Chop 5 of the Cadbury Creme Eggs up into small chunks and set to one side. 

In a bowl, beat together the cream cheese, vanilla seeds from the vanilla pod and sifted icing sugar.

In a separate bowl, whisk the double cream until it’s just started to firm up.  Gently fold the cream into the cream cheese mix until it’s combined

Add the chopped up Creme Eggs and mix in. Take out the cake tin with the biscuit case. Cut the remaining Cadbury Creme Eggs in half - length ways - and arrange them facing out around the sides of the cake tin (use the goo to make them stick to the sides!)

Pour in the cheesecake mix and flatten off the top with a spatula or palette knife.  Set in refrigerator for at least 1 hour

Once set, take out the fridge and remove the tin being careful with the outside of the cake.  If applied, remove the acetate too

Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss cross pattern.

Cut the mini Creme Eggs in half - length ways and - arrange around the outside of the cheesecake.

Melt the butter and mix in the caster sugar.

Add the eggs and mix through.

Then add the flour and vanilla and mix until incorporated.

Divide equally into 2 x 6 inch lined cake tins and bake at 180°C for 30-40 minutes until they are cooked through. Leave to cool on cooling racks.

 Beat together the icing sugar, cocoa powder, butter and milk. Keep beating until the mixture is light and fluffy.

Level each cake off on the top and cut both in half so you have 4 equal layers of cake. Make sure you save one of the ‘bottoms’ as the last layer.

Spread a layer of buttercream onto one layer and place the second layer on top.

Repeat on the second and third layer. When you get to the fourth, make sure the top layer is facing down so you have the flattest side on the top.

Place the last layer on and encase the whole cake with buttercream.

Scrape off the excess buttercream and leave in the fridge/ freezer until the buttercream is set firm

Heat up the cream and pour over the dark chocolate and mix until it’s melted through.

Pour this melted chocolate mixture over the cake and push towards the edges with a palette knife. Let it gently drip down the cake.

Use the leftover buttercream to assemble the top of the cake, placing 5 Cadbury Creme Egg halves on top alongside meringue kisses.

Sieve together almonds, cocoa powder and icing sugar into a bowl.

Whisk up egg whites and gradually add sugar in stages. Whisk eggs until stiff peaks have formed.

Fold the egg white into the dry mix in 3 stages.

Fill a piping bag attached with a round nozzle.  Line a tray with baking paper and pipe £2 coin sized circles, leaving about a 2cm gap in between each one.  Leave for about 20 mins to skin.

Dust with a small amount of cocoa powder just to achieve a slight pattern on the surface.

 Turn on the oven to 135°C and bake for 10-12 mins.

Make the filling by heating the cream and pouring it over the chocolate and stir until the chocolate has melted in.

Leave the ganache to cool and thicken (stir every now and then).

Once the macaron shells have cooked, remove from oven and leave to cool completely before taking them off the tray.

Heat up a knife in hot water and slice the Cadbury Creme Eggs widthways into 5-6 circular pieces.

Once ganache has thickened and is at a spreadable consistency, fill a piping bag.

Pair up the matching macaron shells. Place a piece of Cadbury Creme egg into the centre of one side of the shell, and pipe a ring around it with ganache.

 Sandwich the other side onto it to form the macaron – and voila. Delicious cracking Creme egg macarons.