Creme Egg Dip

By Kitchen Sanctuary

Ingredients

360 ml (1 1/2 cups) double (heavy) cream (or whipping cream)
1 tsp vanilla bean paste
425 (1 7/8 cups) cream cheese
125 g (1 1/4 cups) icing (confectioners') sugar (sifted)
1 medium sized Easter egg
3 heaped tbsp orange curd (or sub with lemon curd)
biscuits/cookies including wafer curls (chocolate fingers, shortbread, jammie dodgers, pink wafers)
fruit such as strawberries and raspberries
marshmallows and pretzels

Prep Time5mins
Servings6

Instructions

Whisk the cream in the bowl of a stand mixer (or use a large bowl and hand whisk) until soft peaks form.

Add the vanilla bean paste, cream cheese, and icing sugar.

Whisk again until smooth.

Place the two Easter egg halves on a serving plate. Spoon or pipe the cheesecake mixture into both of the eggs. Make a little well in each egg using the back of a spoon to hold the orange curd.

Spoon the orange curd on top in a blob in the middle of each easter egg half.

Arrange the biscuits, fruit, marshmallows, and pretzels around the eggs and serve.