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Easter Trompe l'oeil



Cooking Time:


Preparation Time:

30 minutes

This is what I need:

– 6 tbsp. Mamie Bio fair trade mango passion fruit extra jam
– 6 eggshells
– 20g egg white
– 100g cream cheese

Let’s get started!

1- Remove the white membrane from the eggshells and wash them. Let them dry on a tea towel.

2- Whip the egg white until stiff then pour in the sugar little by little. Mix well then gently incorporate the cream cheese with a spatula.

3- Fill the eggshells with the mousse then let stand for at least 30 minutes in the fridge.

4- Place small spoonfuls of organic Mamie passion mango jam on the mousse.

The little trick

Serve your mini mousses with slices of toasted brioche cut into slices.

A recipe by Odélices.

Photo: Marie-Laure Tombini

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