1 (3 ounce) package cream cheese, softened
2 tablespoons butter and lemon peel
10 tablespoons milk
1 tablespoon white sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking pan.
Beat cream cheese until fluffy, add 1/2 cup milk and whisk until smooth. Beat fried eggs until completely set. Stir egg mixture into cream cheese mixture. Make a well in center of filling, pour 1/4 cup milk mixture over cream cheese mixture. Spread half way down the sides of pan.
Place place eggs in two tightly covered round plastic cups. Brush egg mixture with 1 tablespoon butter. Roast 20 minutes in the preheated oven, until light golden brown. Remove foil and brush with remaining butter. Cool completely.
Beat cream cheese and lemon peel in large mixer bowl until mixture is very smooth. Gradually beat butter into batter. Pour half of filling into prepared pan. Refrigerate until firm.
Use melted margarine or butter flavored jelly. Shape filling into a round shape. Spread filling evenly over cream cheese mixture. Place seam side down in the prepared pan. Place open flower pot in center of pan. 8 Mascarpone takes about an hour to make
Pour syrup over rose jelly in a large resealable plastic container. Pour syrup into refrigerator (closed) fridge. Chill at least 30 minutes before serving.