Egg and Soldiers made with White Chocolate Mousse, Lemon Crema Pasticcera* and Lemon Savoiardi

 *Crema Pasticcera (also known as Crema Inglese or Crème Patissière or Crème Anglaise) is essentially custard…delicious, home-made, easy to make and rich-tasting custard!

Easter Recipe | Easter Egg | Easter Dessert | Egg and Soldiers

This recipe makes 6 portions

First of all, make the Savoiardi biscuits as per my recipe, but ensure you SUBSTITUTE THE FOLLOWING: Instead of using vanilla essence, use the finely-grated rind of half a lemon (ideally an unwaxed lemon).

Note: If you are short on time, you can use shop-bought Sponge Fingers. 

For the ‘egg’ part of the recipe: 

Preparation Time: 15 mins
Cooking Time: 5 mins
Resting Time: 2 hours +



  • 200g white chocolate
  • 300g mascarpone cheese
  • 50ml double cream
  • 50g caster sugar


  • Break the chocolate into small squares then melt in the microwave (in short bursts of 30 seconds to ensure you don’t over-heat it and burn it!)
  • While the chocolate is melting, mix the mascarpone, cream and sugar in a large bowl, ensuring you end up with a smooth thick creamy mixture
  • Gradually add the chocolate, beating the mixture vigorously with a spatula/spoon (don’t worry if it looks slightly ‘curdled’ at this stage, but make sure you add the chocolate gradually!)
  • Whisk the mixture with an electric whisk for about 30 seconds on a high setting until it is smooth and glossy and has thickened slightly to the consistency of whipped cream

Distribute the white chocolate mixture into 6 small bowls and smooth the surface as much as you can using the back of a teaspoon, then clean around the edges of the bowl with a clean teatowel or kitchen tissue paper.

Place the 6 bowls in the fridge to set.



  • 350ml semi-skimmed milk
  • 100g caster sugar
  • 4 egg yolks
  • 25g plain white flour
  • Rind from 1.5 lemons (preferably unwaxed lemons)
  • 1/4 tsp good quality vanilla essence
  • 1tsp yellow food colouring


  • Peel the rind off the lemons (using a potato peeler) and place them in a medium saucepan with the milk and the vanilla essence
  • Turn the heat on and bring the milk to boiling point, without actually letting it boil and taking care not to let it burn
  • Meanwhile, place the egg yolks and sugar in a large bowl and whisk until they have gone almost white and very ‘fluffy’
  • Sift the flour into the egg yolks and whisk it in
  • Remove the lemon rind/peel from the milk and pour the almost boiling milk into the egg mixture, VERY SLOWLY whilst whisking continuously…starting off with just a few drops and gradually adding more until all the milk has been whisked into the egg yolks
  • Return the mixture to the pan, add the food colouring and, over a low heat and while stirring with a spatula/spoon or hand-held whisk (using a whisk is a good method to avoid lumps, but use it to STIR rather than whisk!), heat it until it thickens to a rich thick custard.  Ensure you stir continuously!
  • Pour the mixture into a bowl and place the bowl into a larger bowl containing ice cubes (not absolutely necessary but helps speed up the process!) and stir continuously until the custard has cooled to at least room temperature


  • Take the pots with the white chocolate mousse/cream out of the fridge and carefully scoop out a central circle with a teaspoon
  • Pour the yellow custard into a squeezy/decorative bottle with a nozzle (if you have one, otherwise you will have to pour carefully from a jug or using a spoon, but it could get messy!)
  • Squeeze/pour the yellow custard into the hollowed-out centre of the white chocolate mousse until it reaches the same level as the white chocolate mousse
  • Carefully (avoiding over-spill of the custard onto the white mousse) move the pots back into the fridge and rest for at least a couple of hours


  • Cut the Savoiardi into long 1cm-wide strips, the same as you would with toast for traditional ‘egg and soldiers’ with boiled eggs
  • Place a few onto each plate
  • Add one ‘egg’ pot to each plate
  • Serve

Dig in….Gloriously Good!!!

Easter Recipe | Easter Egg | Easter Dessert | Egg and Soldiers
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