Easter Egg Ice Cream Sundae

1. Put a sharp knife in a mug or jug or hot water for 1 min to heat it up, then use it to carefully slice off the top third of the Easter egg. Shake out any chocolate buttons and set them aside.

2. Place a small pan of water on a high heat to come to the boil. Finely grate 1 of the buttons and set aside (this is optional). Pop the remaining chocolate buttons into a heatproof bowl. When the water is steaming hot, place the bowl on top of it but make sure the bowl doesn't touch the water. Warm for 2-3 mins till the chocolate buttons have melted.

3. Place the Easter egg in a bowl, sundae glass or even a mug to hold it upright. Put the chocolate top you sliced off into the easter egg. If it came off in one piece, turn it upside down to create a 'bowl' – this will hold your ice cream. If it came off in pieces, pile them up inside the egg. They'll still provide a base for your ice cream.

4. Carefully place 2-3 scoops of ice cream inside your Easter egg. Pile them up so at least 1 scoop is sitting on top of the Easter egg. Top with 2-3 tbsp of whipped cream, then add a few fresh raspberries and a small sprig of mint. Drizzle over the melted chocolate buttons and any other ice cream sauces you might want to use. Sprinkle over the grated chocolate and serve straight away. This dessert is best shared between 2-4 people, as it's very rich. Have extra ice cream, raspberries and whipped cream on the side.

5. Get Ahead
You can scoop the ice cream a few hours before you want to assemble the sundae. Place the ice cream scoops on a baking tray lined with baking paper and freeze till you're ready to make the sundae. The scoops will stay frozen for 10 mins before they start to melt, giving you a bit more time to assemble and show off the sundae before everyone dives in.