The filled Easter egg is a no-bake Easter dessert that is easy and quick to prepare, also perfect for recycling leftover Easter eggs.
This stuffed Easter egg encloses a velvety pistachio cream and ladyfingers soaked in coffee, to obtain a creamy egg-shaped pistachio tiramisu without eggs that is dramatic to serve as a dessert inside a chocolate egg on festive days.
A no-bake Easter dessert ready in minutes, ideal for those looking for creative ways to recycle Easter eggs with a simple but impressive tiramisu in an egg.
The stuffed Easter egg with tiramisu is a very easy dessert to make, an idea to amaze at Easter, elegant and theatrical.
Filled Easter eggs are very trendy and represent a must-have recipe on the Easter table.
To make a filled Easter egg you need very few ingredients and with no effort you’ll get an original and indulgent no-bake Easter dessert.
If you prefer, you can replace the pistachio filling with the classic grandmother’s tiramisu made with mascarpone cream for tiramisu and thus prepare a delicious chocolate Easter dessert, which immediately allows you to recycle the eggs.
Let’s make it right away, but first I remind you that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
Also check out these dessert recipes perfect for the Easter menu.Now then, let’s make it right away; but before I remind you that if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.
Also check out these dessert recipes perfect for the Easter menu.
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Easter
Ingredients to make tiramisu inside the Easter egg
- 6 oz chocolate (half an egg from a 320 g (about 11.3 oz) whole egg or a little more)
- 4.6 oz ladyfingers (savoiardi)
- 2 oz espresso coffee (espresso)
- 2/3 cup water
- 7 oz heavy cream (for whipping)
- 7 oz mascarpone
- 6 oz pistachio spreadable cream
- to taste pistachio powder
- to taste milk chocolate eggs
Tools
- Mixer or stand mixer
How to prepare an Easter egg filled with tiramisu without eggs
Whip the cold cream straight from the fridge; it should not be too stiff but soft. Add the mascarpone and the pistachio cream and continue to beat with the whisk until you obtain a mousse.
Spread a little pistachio cream onto a plate and rest the half egg on it; this will keep it steady.
Spoon some of the mousse into the egg, alternating with ladyfingers (mine were giant ladyfingers) soaked in a mixture of water and coffee.
Between each layer, sprinkle some pistachio powder.
Once the egg is filled, finish the top layer by piping the mousse with a piping bag; decorate with more pistachio powder and milk chocolate eggs.
The dessert is ready. If you have the time, I recommend chilling it in the refrigerator for at least a couple of hours before serving.
To make the dessert you can buy an egg mold or make it at home as I did, using this mold: egg mold
Storage notes and tips:
The pistachio tiramisu filled Easter egg without eggs should be stored in the refrigerator, covered with cling film or inside an airtight container to prevent the chocolate from absorbing odors.
It keeps perfectly for about 2 days, maintaining the pistachio cream compact and the ladyfingers soft.
Freezing is not recommended because, as this is a no-bake Easter dessert, the texture of the tiramisu could change and the chocolate shell might form condensation once thawed.To achieve a perfect filled Easter egg, it is important to use ladyfingers slightly soaked in coffee so they do not release too much moisture inside the chocolate shell.
The egg-shaped pistachio tiramisu without eggs is more stable if left to rest in the refrigerator for at least 2 hours before serving, allowing the cream to firm up and making the dessert inside the chocolate egg easier to slice.To creatively recycle Easter eggs you can use milk, dark, or white chocolate eggs, adjusting the sweetness of the pistachio tiramisu to suit the type of chocolate chosen.
