Break the Easter egg perfectly in half - see the tips above for doing this.

In a large mixing bowl, crush the biscuits using a rolling pin or food processor and mix in the melted butter.

Carefully press half of the biscuit mixture into the base of each half of the egg and chill briefly.

In another large mixing bowl, mix together the cream cheese, icing sugar and vanilla to combine.

Add in double cream and mix for 1-2 minutes until thick and smooth - don’t overmix or it will split. Fold in the crushed mini eggs.

Spoon the mixture into the eggs, smooth it over and decorate with more mini crushed eggs.

Chill in the fridge for 1-2 hours, or enjoy immediately if you're impatient!