AF Easter AU Be in to Win - final (1)

Good news – it’s giveaway time! I’ve teamed up with Anathoth Farm for a sweet little Easter giveaway for all my LyndeyMilan.com readers and sharing a great cheesecake and curd filled Easter egg recipe that is just the perfect Easter dessert to serve up this coming long weekend!

What you’ll win in this prize pack valued at $50.00 AUD
– 2 x Easter Egg Ceramic Cups with Bunnies
– 2 x Chocolate Easter Eggs
– 1 x Piping Bag for the baker at home
– 1 x Recipe for home made Choc Easter Eggs

To enter, just leave a comment on this page with what your favourite Easter dessert is. You can receive additional entries by following me on Twitter! Please note that this competition is for Australian entrants only.

a Rafflecopter giveaway

Anathoth Farm and Barkers of GeraldinePhotograph by Iron Chef Shellie.

Makes 12

12 Hollow Easter Eggs
1 cup Anathoth Farm Lemon Curd

White Chocolate Cheesecake
50g white chocolate
20ml milk
170g cream cheese, softened
130g condensed milk
100ml thickened cream

1. To make the white chocolate cheesecake, place chocolate in a heatproof bowl, set over a saucepan of simmering water, making sure the water doesn’t touch the bowl. Set aside to cool to room temperature.
2. Meanwhile, in a food processor, blitz the milk, cream cheese and condensed milk until smooth. Add the chocolate and pulse to combine.
3. Whisk the cream by hand or with an electric mixer until stiff peaks form (careful not to over beat, else you will end up with butter). Gently fold the cream into the chocolate cheesecake mixture.
4. Fit a plain nozzle to a piping bag, and fill the piping bag with the white chocolate cheesecake mixture and set aside.
5. Unwrap the easter eggs and rest them in egg cups or shot glasses. Using a small paring knife, dip the blade in a cup of hot water for a few seconds, wipe dry with a tea towel and gently remove the top off the Easter eggs. Repeat until all tops have been removed.
6. Fill the hollow Easter eggs by piping in the white chocolate cheesecake filling right up to the edge of the eggs.
7. Fill another piping bag, fitted with a plain small nozzle with lemon curd. Pipe enough lemon curd over the white chocolate cheesecake mixture to form the egg yolk in your Easter eggs.
8. Chill the filled Easter eggs for at least 1 hour, allowing the cheesecake to set and then serve.

This is not a sponsored recipe, just a giveaway for LyndeyMilan.com readers.