Easter egg filled with tiramisu is a delightful idea for Easter lunch or to use up any leftover Easter eggs. It is very easy to make, and you can prepare it the day before so you can relax on Easter day and enjoy the party with your family. To make this dessert, I used a 250 g egg. If you have a 500 g egg, double the quantities. If you don’t want to use raw eggs, you can pasteurize them following the instructions in my tutorial on how to pasteurize eggs or you can buy pasteurized eggs available in the refrigerated section of the supermarket. I also recommend checking out EASTER EGG FILLED WITH STRAWBERRIES, EASTER EGG FILLED WITH PISTACHIO, EASTER TART, and all the recipes dedicated to Easter. Now let’s see how to make the Easter egg filled with tiramisu and if you try it, let me know. Barbara
Here are other delicious recipes I recommend you try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Easter
Ingredients to prepare the Easter egg filled with tiramisu
- 1 Easter Egg 250 g
- 2 Eggs
- 2 tablespoons Sugar
- 250 g Mascarpone
- Ladyfingers
- 3 cups Coffee
- Unsweetened cocoa powder
- Chocolate eggs (optional)
- 1 teaspoon Vanilla
How to prepare the Easter egg filled with tiramisu
Let’s proceed with making the Easter egg filled with tiramisu. Cut the Easter egg in half using a knife. I recommend heating the knife blade and sliding it along the middle line to make cutting precisely in half easier. Prepare the coffee according to your habits, using a moka pot or a coffee machine, and let it cool down, do not sweeten it.
Prepare the mascarpone cream, separate the eggs and pour the yolks into a bowl along with 2 tablespoons of sugar, and place the egg whites in another bowl.
Beat the egg whites until stiff peaks form with an electric mixer and set them aside. Beat the yolks with the sugar using the electric mixer until they become fluffy and pale. Add the vanilla, the mascarpone, and continue to mix the ingredients to incorporate everything well. Gently fold in the egg whites with a spatula from top to bottom to avoid deflating the mixture.
Spread some mascarpone cream at the bottom of the Easter egg. Lightly dip the ladyfingers in the cold coffee and layer them in the Easter egg. Add another layer of mascarpone cream and another layer of coffee-dipped ladyfingers. Finish off the top layer with the cream.
Sprinkle the Easter egg filled with tiramisu with unsweetened cocoa and decorate it with chocolate eggs. Place it in the refrigerator for at least a couple of hours before serving.
How to store the Easter egg filled with tiramisu
Store it in the fridge for 2 days.
