Easter Egg Filled with Strawberry Tiramisu is a perfect dessert to serve for Easter lunch, as well as being an original idea to use the chocolate egg.
To make this recipe, I prepared a cream with whipping cream, mascarpone, and strawberries; then I filled the egg by creating layers of cream alternated with layers of Pavesini (or ladyfingers).
With just a few simple ingredients, you’ll make an irresistible and visually appealing dessert!
For more recipes, check out the collections:
Filled Easter Eggs
Desserts with Strawberries
Did you know that March 21st is celebrated as Tiramisu Day?
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: No cooking
Ingredients
- 1 chocolate egg (8.8 oz)
- 1 cup mascarpone
- 0.4 cup whipping cream
- 0.4 cup powdered sugar
- 3.5 oz strawberries
- as needed Pavesini (or ladyfingers)
- as needed milk
Tools
- Spatula
- Mixer
Steps
To make the Easter egg filled with strawberry tiramisu, cut the egg very carefully in half, following the seam line with a knife slightly heated over the fire. Be careful when separating the two parts of the egg to avoid breaking them.
In a bowl, beat the mascarpone with the powdered sugar until you get a smooth and creamy mixture.
Whip the cream and fold it into the mascarpone with the help of a spatula, moving from the bottom up.
Cut the strawberries into cubes (leaving about ten for decoration) and fold them into the cream, again with the help of a spatula, moving from the bottom up.
Create a layer of cream inside the two halves of the egg. Soak the Pavesini in milk and place them on the cream to form a layer. Finish with another layer of cream.
Cut the reserved strawberries in half and decorate the two halves of the egg.
Place in the refrigerator for at least 1 hour before serving. Enjoy!
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
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