The dark chocolate egg filled with mascarpone and strawberries is a cute and delicious dessert for Easter or Easter Monday, easy and quick to prepare, a true delight that will win over all your guests.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6Servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 1 dark chocolate egg
- 1 cup Mascarpone
- 1/3 cup whipping cream
- as needed Colomba (Easter cake)
- 1 1/3 cups Strawberries
- as needed milk
- 3/4 cup powdered sugar (confectioners' sugar)
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Knife
Steps
Let’s see how to prepare the filled egg. Take the Easter egg and split it in half with a knife, being careful not to break it. In a bowl, whip the cream, mascarpone and powdered sugar until it becomes a thick, smooth cream. Take half of the egg and spread a little of the cream, then place one or two slices of Colomba (depending on the size of the egg) moistened with a little milk, add another layer of cream and top with the strawberries cut into pieces. Repeat the same with the other half of the egg. Cover with plastic wrap and refrigerate for at least 1 hour before serving. Happy Easter!!
Notes
The filled chocolate egg keeps in the refrigerator, covered with plastic wrap, for about 2 days. For the filling, if you don’t like Colomba, you can also use sponge cake or leftover cakes.
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FAQ (Questions and Answers)
Can I use other types of chocolate?
Of course, you can use the chocolate you prefer: dark, milk, white; even a Kinder egg will work.
