Easter tiramisu made with colomba and the classic mascarpone cream, an easy no-bake and indulgent dessert, perfect to serve for Easter lunch or for Easter Monday, or to make if you have leftover colomba from Easter. Very simple to prepare, it’s tasty and quick to make, a delightful variation on the classic tiramisu. As in the original Venetian tiramisu recipe I used unpasteurized eggs, but of course if you prefer not to consume raw eggs you can prepare the cream using pasteurized eggs by following the instructions in this tutorial, or simply buy pasteurized eggs. I used a 22×16 cm pan (about 8 2/3 × 6 1/4 in). I also recommend checking all my Easter recipes for many more ideas. Now let’s see how to prepare the Easter tiramisu and if you try it let me know. Barbara
I also recommend these Easter dessert recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 colomba (Easter dove cake)
- 2 eggs
- 2 tbsp sugar
- 9 oz mascarpone
- to taste unsweetened cocoa powder
- to taste colored chocolate eggs
- 3 cups coffee
Tools
- Electric hand mixer
How to make Easter Tiramisu
Let’s start preparing the Easter tiramisu. Prepare the coffee and let it cool. Remove the top part of the colomba with the glaze and almonds and set it aside; we will use it later for the top layer of the tiramisu.
Prepare the cream: separate the eggs, pour the yolks into a bowl and add the sugar; pour the egg whites into another bowl. Whip the whites until they form stiff peaks. Whisk the yolks and sugar until the mixture is pale and fluffy.
Add the mascarpone to the yolks and work until well incorporated and creamy. Fold in the whipped egg whites gently with a spatula or fork using upward motions so as not to deflate the mixture.
Slice the colomba into slices about 3/8 inch thick, arrange a layer of colomba on the bottom of the pan, and moisten with the coffee using a brush or by spooning it over the slices.
Spread a layer of cream and cover with more colomba, then more cream, another layer of colomba and the remaining cream. Dust with unsweetened cocoa powder and top with the pieces of glaze reserved earlier from the colomba. Decorate with chocolate eggs.
Refrigerate for a few hours before serving.
How to store Easter Tiramisu
Store it in the refrigerator for 2 days
