Con Poulos
Looking to wow your family and friends this Easter with a show-stopping dessert? If this Easter egg sundae recipe doesn’t fit the bill, check out our collection of festive sweet treats, including cakes, pavlova and another way to use up excess Easter fare – hot cross bun and butter pudding.
Ingredients
Method
Place a serrated knife into a cup of boiling water to heat the blade. Unwrap the foil from an Easter egg, scrunch the foil and use this to support the egg in your hand.
Using the hot knife, gradually score around the seam of the egg using a sawing action until you can feel the egg can split in half. Repeat with remaining eggs.
Fill with scoops of ice-cream, speckled eggs and berries. Drizzle with sauce.
Any type of hollow Easter eggs can be used. We used both traditional thin-shelled chocolate eggs plus 100s & 1000s-covered Easter eggs which have a slightly thicker shell. If you’re serving these for a crowd, it’s a good idea to pre-scoop your ice-cream balls onto a metal tray and pop back into the freezer so they are ready to go. You can use other fresh berries such as raspberries or blueberries.
Note
