Tiramisu in the Easter Egg.
Simple, quick, delicious.
The tiramisu in the Easter egg is a festive dessert, delicious and simple, which can be prepared at the last moment or in advance and served as a dessert during the Easter holidays.
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- Half chocolate egg (1 Easter egg of 500 g (you need half))
- 500 g mascarpone
- 1 cup cup fresh liquid cream
- 3/4 cup cup sugar
- Half glass rum
- 5 espresso shots
- 1/4 cup cup water
- Half tbsp sugar
- to taste unsweetened cocoa powder
- to taste ladyfingers
Steps
Whip the cream together with the sugar using an electric whisk until semi-whipped.
At this point, add the mascarpone and continue whipping; as soon as it becomes creamy, add the liqueur and whip again until it becomes a smooth and homogeneous cream.
With the Thermomix:
Previously place the bowl, blades, and butterfly in the fridge for at least 1 hour.
Mount the butterfly in the cold bowl, add the fresh cream and granulated sugar, and operate the Thermomix 2 min/Speed 3, check if it is well whipped, and continue for another minute or until the cream is well whipped.
Now we have to continue by hand otherwise the Thermomix would undo everything.
Put the mascarpone and rum in a bowl and mix with a spatula.
As soon as it is a smooth and homogeneous mascarpone cream, incorporate the whipped cream little by little, using the spatula to gently mix it with the mascarpone from top to bottom until you get a smooth and homogeneous cream.
Soak:
Prepare the coffee with the coffee maker and sweeten it, add the water and mix.
Divide the egg in half with the help of a sharp knife, being careful not to break it, we will need half the egg.
Let’s assemble the tiramisu in the egg.
Make a first layer with a bit of mascarpone cream, cover with a layer of ladyfingers dipped in coffee, fitting them together and cutting them to the right size if necessary.
Cover with a little less than half of the mascarpone cream, dust with cocoa.
Cover with another layer of ladyfingers dipped in coffee, fitting them together again and cutting them to the right size if necessary.
Cover with the remaining mascarpone cream (you can also make dollops with a piping bag).
Store in the fridge until ready to serve, for at least 30 minutes.
Just before serving, decorate the surface of the tiramisu by dusting it with a bit of unsweetened cocoa.
The tiramisu in the Easter egg is ready to be enjoyed 🙂 enjoy your dessert!
Also try the millefeuille with colomba, find the recipe CLICKING HERE.
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