Easter sundaes
SERVES 6 PREP TIME 10 MINUTES
3 medium Easter eggs (see Test Kitchen note)
vanilla ice-cream
mini speckled easter eggs
150g strawberries, halved
chocolate dessert sauce, dulce de leche (caramel sauce), for serving
1 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.
2 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.
3 Fill with scoops of ice-cream, speckled eggs and berries. Drizzle with sauce.