Coffee-Stuffed Easter Egg

This is the dessert I prepared for Easter, since kids have fun opening eggs, I thought it was right to also satisfy adults with an egg with a surprise 😜

Half milk chocolate egg stuffed with strips of biscuit soaked in coffee and a cream as simple as super delicious that everyone here loves, fresh cream and condensed milk 😋

Fast, simple, and foolproof!!

An important thing is to choose an egg that is thin, otherwise it becomes a bit difficult to cut, as in my case where the chocolate was quite thick…

See you soon with the second half of the egg intended for the dessert for Easter Monday!!

Difficulty: Very easy
Preparation time: 30 Minutes
Portions: 6/8
Cooking methods: Oven
Cuisine: Italian

Ingredients

1/2 chocolate egg (large)
4 eggs
1 cup gluten-free cake flour (I use Nutrifree)
1/2 cup sugar
3 tbsps vegetable oil
1 tsp vanilla extract
2 drops lemon juice
1 2/3 cups heavy cream
2/3 cup condensed milk
1 tsp vanilla extract (or the seeds of one pod)
to taste coffee
2 tbsps rum
to taste unsweetened cocoa powder
(for decoration)

Steps

Prepare the biscuit. In the stand mixer or with electric beaters, beat the eggs for a long time; when they start to puff up, add the sugar and continue beating until they are foamy and have tripled in volume.
Still beating with the beaters, add the vanilla and the oil in a stream.
Now manually with a spatula, fold in the flour (after sifting it) mixing from bottom to top. If any lumps form, quickly beat with the electric beaters, not for long, or it will deflate.
Pour directly onto the oven tray lined with parchment paper, level it, and bake at 356°F for 12 minutes.
Once baked, remove from the tray and cover the biscuit with a sheet of plastic wrap until cooled to retain moisture.
Meanwhile, prepare the coffee with the moka pot, add the rum if you like, some sugar to taste, and let it cool.
Move on to the cream, whip the cream until stiff, then while still whipping, slowly add the condensed milk and the vanilla extract or the seeds of a pod.
Put the cream in a piping bag.
Open the egg and split it in half; I used a knife heated with boiling water to avoid breaking it.
Place the egg on a plate; to keep it steady, I placed some paper towels at the base.
Spread 2/3 tbsps of cream on the bottom, soak the biscuit with coffee, and make strips about 1 1/4 inches wide.
Start by inserting a strip of biscuit into the egg, cutting it to size and alternating with the cream, continuing until filled. You will have some biscuit left over.
Finish with the remaining cream by making dollops, then at the last moment sprinkle with unsweetened cocoa powder and decorate with chocolate eggs. Store in the refrigerator for a few hours before cutting.