A dessert thought for Easter: an Easter zuccotto egg filled and covered with a soft cream and decorated with many colorful sugar eggs and chocolate eggs!
This is Easter week: many are planning holidays in many beautiful tourist destinations, but many others stay at home and we are all thinking about preparing an Easter menu. This zuccotto with cream and chocolate mousse is an easy dessert that we can make either with slices of sponge cake or with ladyfinger cookies and fill with whichever fabulous cream we prefer!
FIND THE RECIPE WITH INGREDIENTS RIGHT AFTER THE PHOTO!
I suggest other recipes, always on the theme of Easter, to prepare your favorite menu:
60 RECIPES FOR THE EASTER MENU
15 APPETIZERS FOR EASTER LUNCH
EASTER ZUCCOTTO EGG
La cucina di ASI
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 45 Minutes
- Cooking time: 20 Minutes
- Portions: 6-8
- Cuisine: Italian
Ingredients
- 4 eggs
- 1/2 cup + 2 tbsp (120 g) cup granulated sugar
- 1/2 cup (60 g) cup potato starch
- 1/2 cup (60 g) cup all-purpose flour
- 1/3 cup (about 80 g) cup sweetened condensed milk
- 3/4 cup (6 fl oz / 180 g) cup heavy cream, for whipping
- 1/2 bean vanilla bean
- 3/4 cup + 2 tbsp (200 g) cup heavy cream, for whipping
- cup Nutella®
- 1 tsp vanilla extract
- to taste sugar-coated and chocolate candy eggs
Tools
For the EASTER MOLD I recommend this type similar to mine, bought many years ago in a shop in Bologna. THE DIMENSIONS ARE 21.9 x 15.6 x 8 cm (about 8.6 x 6.1 x 3.1 in). It is PERFECT not only as a mold but also for making chocolate eggs, of course!
#adv
Steps
1) Whip the eggs with the sugar for about 15 minutes until you obtain a pale, airy mixture that ribbons, using electric beaters or a stand mixer.
2) Then add the sifted flour together with the potato starch and fold in carefully using gentle upward movements.
3) Pour into the buttered and floured mold, or sprayed with nonstick spray, or lined with dampened and wrung-out parchment paper.
4) Bake for about 20 minutes or according to the characteristics of your home oven.
5) Let it cool, preferably on a wire rack for cakes.
6) Line my zuccotto mold or half-egg mold with plastic wrap and cover it with thin slices of sponge cake that can be soaked (a syrup made with 100 ml water cooked with 150 g sugar until it simmered for a few minutes), or we can use milk or a mix of water and light rum, or nothing 😊
7) SECOND STEP to make the FILLING CREAM Start whipping the cream and when it is almost fully whipped add the sweetened condensed milk in a thin stream and then the vanilla bean.
8) Mix very well with a flexible spatula and with part of this no-cook cream fill the Easter zuccotto egg.
9) Put more slices of sponge cake and add more of the condensed milk and whipped cream mixture.
10) Cover everything with other slices of sponge cake and proceed to make the soft Nutella mousse.
11) THIRD STEP to make the NUTELLA CREAM Beat the cream with the beaters and when it’s already very soft add the vanilla extract and the Nutella, preferably softened in a bain-marie or in the microwave and then cooled.
12) Coat the Easter zuccotto egg with the cream, making small rosettes as well with the help of a piping bag.
13) Leave this stuffed Easter dessert covered in chocolate in the refrigerator until serving time and decorate with small sugar eggs coated in chocolate!
A dessert described with many words that requires several steps but all simple for a delicious and showy result!
Enjoy your meal!
Annalisa
OTHER EASTER DESSERT RECIPES ARE, AMONG OTHERS, ON THE BLOG:
RETURN TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG La cucina di ASI
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