Tiramisu in the Easter Egg.
As you probably know: I’m a big sweet tooth and my favorite dessert is tiramisu!
When I saw this recipe online I couldn’t resist and wanted to prepare my own version, simpler and without eggs.
It’s a truly spectacular dessert, perfect to bring to the table during the holidays: beautiful to look at, easy to make and definitely original. Ideal both for Easter lunch and for Easter Monday when you want to surprise with something different from the usual.
Additionally, it’s a great idea for recycling chocolate from Easter eggs, turning it into a creative and indulgent dessert.
You can have fun decorating it with little chocolate eggs or small sugar decorations themed for the holiday to make it even cuter and more festive. For a more elegant result, use a piping bag with a star tip. Also, you can vary the size of the egg according to your needs, making larger versions to share or single portions.
You can also make it the day before: it will be even better and firmer.
In short, an alternative idea to the classic tiramisu … but just as irresistible!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Easter, Easter Monday
Ingredients
- Half chocolate Easter egg
- 1 package ladyfingers
- 2 cups coffee
- 7 oz mascarpone
- 7/8 cup whipping cream
- 6 2/3 tbsp powdered sugar
- 1 tsp vanilla extract
- to taste unsweetened cocoa powder
- to taste sprinkles (Easter-themed)
Tools
- Electric hand mixer
Steps
To make this show-stopping dessert, let’s start with the Easter egg: to cut it without breaking it, heat the blade of a knife and gently score the chocolate. This way you’ll get a clean, precise cut.
Prepare the coffee and let it cool.
Now make the cream. Whip the whipping cream together with the powdered sugar and the vanilla until you obtain a soft, stable mixture. At this point fold in the mascarpone, stirring gently until you have a smooth, homogeneous cream.
Transfer the cream into a piping bag.
At this point assemble the dessert: at the base of the egg do not put the cream, but start directly with ladyfingers lightly soaked in coffee. Continue with a layer of cream, then ladyfingers and cream again, until the shell is completely filled.
Finally, decorate the surface with rosettes of cream, just like in the photo.
Dust the surface with unsweetened cocoa powder and decorate with Easter-themed sprinkles.
Place in the refrigerator to rest for at least 2-3 hours before serving.
Happy Easter.
Storage and tips…
The tiramisu in the Easter egg keeps in the refrigerator for 2 days, covered with plastic wrap or under a cake dome.
It is advisable to take it out of the fridge 10 minutes before serving, so the cream will be softer and the chocolate easier to cut.
Do not soak the ladyfingers too much: they should be soft but not falling apart.
If it’s hot, work quickly to avoid the chocolate melting.
For a more elegant result, use a piping bag with a star tip.
You can also prepare it the day before: it will be even tastier and firmer.
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