, we used Signature Tastes Hazelnut Black Forest Granola
or dark chocolate
For the Filling
, low fat
50gMini Chocolate Eggs
Line eight holes of a muffin tin with paper cases and set aside.
Snap the chocolate into small pieces and place in a bowl over a pan of simmering water or in the microwave in 30-second blasts until melted. Remove and stir the granola through until evenly coated, then divide evenly between the cases (about 50g in each one). Use a small spoon to spread each one into a nest shape that comes about two-thirds of the way up the sides of the cases. Chill in the fridge for at least 30 minutes, until set firm. These can be prepared up to a week in advance and kept covered in the fridge.
Beat the mascarpone in a medium bowl to loosen. Add the yogurt, maple syrup and vanilla seeds or extract and stir until smooth and well blended.
Once the nests have set, remove the paper cases and arrange the nests on serving plates. Divide the filling evenly between the nests.
Arrange a selection of fresh mixed berries, mini chocolate eggs and marshmallows on top of each one and serve at once.