I thought I would give my own a go. The lemon cheesecake filling is light and airy, the passion fruit yolk is sharp and cuts through the creamy white.
This is another recipe that I had seen on Pinterest originally made by Steph at Raspberri Cupcake and then I also saw it crop up on The Londoner's blog. I had been intrigued by the idea for a while and it's not that difficult a recipe to make - it is just a bit trickier for them to look good. As you can see from mine, they look a bit more scrambled than Rosie and Steph's do, but it is the taste that counts!
30g icing sugar
1 lemon (juice)
1/2 tsp vanilla extract (I used Madagascan)
150ml whipping cream
2 Passion fruits
1 tsp apricot jam
1 tsp butter
Using a serrated knife, cut the tops off your eggs. I discovered that the closer you can get to the top of the egg, the better for filling later. Keep the tops if you want to re-seal the eggs later - try and keep them next to the egg so you don't get mixed up!
Fill your eggs with a spoon. This gets messy. Try and get the top as level as possible.
Sieve the passion fruit into a saucepan. Using a pestle on the pulp gets a lot more juice out and breaks down some of the pips. Add the apricot jam and butter and heat to a sticky sauce.
Pop your tops back on if you want; use some of the cheesecake filling to grout the lids back on.
Stick them in the fridge to set - they need at least 15 minutes.