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Recipe Instructions

Place the boiling water in a heatproof glass or jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves.

Place the cream cheese, cream and sugar in a food processor. Process until smooth. Add the white chocolate and gelatine mixture. Process until smooth. Add 2 tbs dulce de leche and use a spoon to gently marble.

Balance the Easter egg halves over the holes of a muffin tray to secure. Spoon the cream cheese mixture evenly among the egg halves. Place in the fridge for 2 hours or until set.

Top the Easter egg halves with whipped cream, popcorn, macarons and vanilla wafers. Drizzle with the caramel topping to serve.

Recipe Ingredient

20.00 gm boiling water

3.00 gm gelatine powder

250g cream cheese, softened

125ml thickened cream

40.00 gm caster sugar

100g white chocolate, melted

100g hollow chocolate Easter egg, halved horizontally

40.00 ml dulce de leche

Thickened cream, whipped, to serve

Caramel popcorn, to decorate

Salted caramel macarons, to decorate

Mini vanilla wafers, to decorate

Salted caramel topping, to serve

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Recipe Category



Biscuits, caramel, cheese, chocolate, easter, egg allergy, fish allergy, gluten allergy, lactose allergy, milk allergy, peanut allergy, sesame allergy, shellfish allergy, soy allergy, tree nut allergy, wheat allergy, no cook, australian, children, entertaining, indulgent, festive, dessert, sweet, easy desserts


This special Easter treat is totally instagram-worthy - and its too good not to share!

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