Crunchy Easter ice

Melt the Easter eggs au bain-marie and pour in the mat pieces. Pour this mixture onto baking paper, fold it closed and put it in the freezer for about 10 minutes until the chocolate is hard.

Split the eggs. Beat the egg yolks with the sugar lightly. Add the cream cheese in portions and mix well.

Puree the fruits and scoop them through the cream cheese mixture.

Crush and crumble the chocolate from the freezer with a rolling pin. Stir the crumbs through the cream cheese fruit mixture.

Beat the egg whites stiffly and fold them lightly through the mixture. Put it in a freezer box and put it in the deep freezer for at least 8 hours.