Chocolate Egg Filled with Cream and Sponge Cake
A delightful dessert that’s very simple to prepare during the Easter period, especially if you’ve received chocolate eggs and don’t know what to do with them. I used the egg shell as a base and filled it with layers of cocoa Sponge Cake and cream, a delight! Chocolate eggs are also great for making classic tiramisu or pistachio, strawberry, paradiso, hazelnut, etc. Or the profiteroles. I think it’s also a very nice idea to give as a gift for Easter instead of giving the classic packaged egg, you can give a filled egg☺️.
Also try these simple Easter desserts:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Chocolate Egg Filled with Cream and Sponge Cake:
- 1 1/4 cups whipping cream
- to taste sponge cake (Cocoa flavored)
- Half chocolate egg
- caramel (Or other glazes as desired)
Steps
The preparation of the Chocolate Egg Filled with Cream and Sponge Cake is very simple and quick, watch the video HERE.
First, place a dollop of cream on the plate to fix the egg. Put some crumbled Sponge Cake at the bottom (if you want, you can moisten it a bit), add a layer of cream, and some more Sponge Cake on top.
Add another layer of cream! Top with some caramel or any glaze you like. Decorate with crumbled Sponge Cake. Refrigerate for a few hours.
Enjoy!
