Method:

In a mixing bowl, combine the cream, cream cheese and icing sugar. Using an electric mixer, whip the mixture until light and fluffy, about 2-3 minutes. Add the zest of half a lemon. Spoon the mixture into a piping bag and pipe the cheesecake mixture into each chocolate eggshells. Spoon on some Classic Custard to make the “yolk”. Keep stored in the fridge.

For the Shortbread
Preheat the oven to 180C.
To a bowl add the sugar, salt and flour and mix to combine. Add the Clover Mama Bake and mix until breadcrumbs consistency, then form together into a dough ball. Press into small baking dish. Slice into rectangles and prick each biscuit with a for, then place in the oven for 30 minutes. Remove from the oven and cut along the lines that were sliced before baking.
Let the shortbread cool.
Dip the shortbread into the eggs.