Mix the base: In a stand mixer fitted with the paddle attachment, combine the softened cream cheese and cane sugar. Mix on medium speed until smooth, scraping down the sides of the bowl as needed.

Add flavor and balance: Add the sour cream, powdered sugar, lemon juice, and vanilla extract. Mix again on medium speed until fully incorporated. Scrape the bowl as needed to ensure even mixing. Transfer the mixture to another bowl and wash out the bowl (if you only have one mixing bowl for your stand mixer).

Whip the cream: Switch to the whisk attachment. Whip the heavy cream on medium-high speed until stiff peaks form (about 3–5 minutes).

Fold together: Gently fold a small amount of the whipped cream into the cream cheese mixture to lighten it. Then gradually fold in the rest, being careful not to deflate the mixture. Use a light hand to preserve the air bubbles for a smooth, airy texture.

Pipe and mold: Transfer the mousse into a piping bag and fill each cavity of the egg-shaped mold. Use an offset spatula (or butter knife) to gently level the tops.

Freeze: Place the filled mold into a container and cover. Freeze until fully set.

Combine ingredients: In a saucepan, add the passionfruit purée, egg yolks, sugar, raw agave nectar, and salt. Stir to fully combine.

Cook: Place over medium heat, stirring constantly, until the mixture reaches 185°F on a thermometer.

Strain: Pour the curd through a fine mesh strainer to remove any solids and ensure a smooth texture.

Optional: Degas for smoothness. For an extra-smooth curd, you can remove air bubbles by using a vacuum sealer, or sealing the curd in a sandwich bag with a straw, sucking out the air, and quickly sealing it shut.

Bag and chill: Transfer the curd into a piping bag and set aside. Keep chilled until ready to use.

Bring to room temperature: Remove the kataifi dough from the refrigerator two hours before using to allow it to come to room temperature. This will make it easier to handle.

Preheat the oven: Set your oven to 350°F (175°C).

Prevent drying: As you work, keep the kataifi dough covered with a damp towel to prevent it from drying out.

Form the nests: On a parchment-lined baking sheet, take a few 6-inch strands of kataifi and place them around the inside edge of a large ring mold to form the walls of the nest. Then place another small handful of kataifi in the center to create the base, closing the bottom of the nest.

Bake: Bake for 15–18 minutes, or until the kataifi is golden brown and crisp.

Cool: Remove from the oven and let cool completely. Set aside until ready to plate.

Prepare the chocolate: Break the chocolate into small pieces and place in a metal mixing bowl.

Heat the cream: In a small saucepan, heat 454 ml of the heavy cream until it just begins to simmer. Do not let it boil.

Combine and whisk: Pour the hot cream over the chocolate. Let sit for 1–2 minutes to allow the chocolate to melt, then whisk until smooth.

Finish the glaze: Add the cubed butter and raw agave nectar. Whisk again until the glaze is shiny and fully emulsified.

Adjust consistency: Transfer the glaze to a measuring cup or deep container. Stir in the remaining 57 ml of heavy cream to slightly thin the glaze for easier coating.

Keep warm: For best results, place the measuring cup in a water bath at 175º F to keep the glaze fluid.

Gently unmold the cream cheese egg halves, trimming any excess at the top.

Firmly skewer the egg halves off-center, where the yolk typically would be.

Dip into the chocolate glaze, you may have to bob a couple of times for full coverage.

Turn the skewers upside down (egg pointing up) and rest them in a coffee mug or heavy glass. Chill in the refrigerator until the glaze is set.

On a plate, squeeze out a round of passionfruit curd in the middle.

Place the kataifi nest on top of the curd to anchor it.

Nestle the glazed egg half into the center of the nest, face-up.

Pipe a dollop of passionfruit curd over the skewer mark, this will mimic the egg yolk.

Garnish with edible flowers.