Tiramisu in the Easter Egg

Discover how to prepare a tasty and original tiramisu in an Easter egg: a creative, easy recipe that’s perfect to wow your guests.
The tiramisu in the Easter egg is a clever idea to turn the symbol of the holiday into a theatrical and irresistible dessert.

Tiramisu in the Easter Egg is a delicious, creative and easy recipe
This version combines the crunch of chocolate with the timeless creaminess of mascarpone, creating a contrast of textures that will delight your guests.
Forget the usual serving dishes: this year the container is edible!

It’s the perfect solution for those looking for an original dessert without spending hours in the kitchen.
The preparation is simple and quick, ideal to involve children or for anyone short on time but still wanting a “wow” effect.
Using the Easter egg as a shell lets you play with decorations: sugar bunnies, flowers and little colored eggs and a dusting of unsweetened cocoa will turn your creation into a small masterpiece of home baking.

It’s also a fantastic way to creatively recycle the chocolate eggs that pile up at home during the holidays.
Whether you choose milk, dark or white chocolate for the base, success is guaranteed. Get ready to serve a modern twist on the classic tiramisu that will win everyone over with the first spoonful.
You’ll also find how to prepare mascarpone cream with raw eggs or with pasteurized eggs.

Thought for you:

Difficulty: Easy
Cost: Budget-friendly
Rest time: 30 Minutes
Preparation time: 25 Minutes
Portions: 10
Cooking methods: No-cook
Cuisine: Italian
Seasonality: Easter, Spring

591.14 Kcal

calories per serving

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Energy 591.14 (Kcal)
Carbohydrates 62.38 (g) of which sugars 34.45 (g)
Proteins 11.97 (g)
Fat 32.88 (g) of which saturated 16.00 (g)of which unsaturated 4.16 (g)
Fibers 11.56 (g)
Sodium 121.09 (mg)

Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Tiramisu in the Easter Egg

Let’s go shopping

2 cups mascarpone
4 eggs
1/2 cup + 2 tbsp granulated sugar
pieces ladyfingers (I make these at home — click)
4 coffee (Moka or espresso; milk can be used as a substitute for soaking)
1 sachet vanillin (vanilla flavoring)
to taste unsweetened cocoa powder
2 pieces chocolate (to support and keep the Easter egg steady on the tray)
to taste mini eggs (sugar flowers and bunnies)

Tiramisu in the Easter Egg

Tools

we need:

1 Knife smooth blade
2 Bowls
1 Hand mixer
1 Sieve
1 Tray

Steps for Tiramisu in the Easter Egg

Let’s go to the kitchen

To prepare the tiramisu, the first thing to do is take the eggs out of the fridge at least 1 hour beforehand, and in the meantime prepare the coffee with a moka pot or espresso and let it cool to room temperature. If you wish, you can sweeten it to taste.
As a substitute for coffee, if you have children, you can use milk to soak the ladyfingers.
Carefully separate the eggs, dividing the whites from the yolks very carefully so that no yolk falls into the whites; otherwise they won’t whip properly.
First, whip the yolks with the beaters together with half of the sugar until the mixture becomes frothy.
Now that it’s nice and frothy, it’s the right time to gradually add the mascarpone, mixing with the beaters or in a stand mixer at medium speed.
When the mixture is homogeneous, set it aside and move on to the egg whites.

Very thoroughly clean the beaters and start whipping the egg whites until stiff, adding the rest of the sugar little by little. Now that the whites are well whipped, gently fold them into the previously whipped yolk mixture using a spatula with rotating movements from top to bottom to incorporate air and avoid deflating the mixture.
Here is the mascarpone cream ready with fresh eggs
After separating yolks and whites very carefully, place the 5 yolks in a bowl and whip them with the beaters.
Meanwhile, in a small saucepan warm about 3 tbsp (40 g) of water with about 5 tbsp (60 g) of sugar until it reaches 250°F; at this point add the hot water-and-sugar syrup to the whipped yolks and continue whipping at very high speed until they become nicely frothy.
Now that the yolks are well whipped and pasteurized, gradually add them to the mascarpone using a spatula and performing rotating movements from top to bottom to incorporate air and avoid deflating the mixture.
Let’s move on to pasteurizing the egg whites.
In a second, larger bowl begin whipping the egg whites to stiff peaks.
Meanwhile warm about 3 tbsp (40 g) of water with about 5 tbsp (60 g) of sugar until it reaches 250°F; now pour the hot water-and-sugar syrup in a thin stream into the whipped whites while the beaters run at full speed for at least another 10 minutes.
At this point, using a spatula, fold the pasteurized whipped whites into the egg-and-mascarpone mixture with rotating movements to avoid deflating the mix.
Now the mascarpone cream is ready with pasteurized eggs.
Now that the mascarpone cream is ready, take an Easter egg and a sharp knife.
Warm the knife briefly over the stove and then cut along the seam.
Open it gently.
Gently melt a piece of chocolate and place it on a plate, then set half an Easter egg on top. (the egg will thus be glued to the base plate)
Make a layer of mascarpone cream to cover the entire base.
Quickly dip the ladyfingers into the coffee or milk on only one side, then flip them before placing them inside.
Place all the ladyfingers on top of the mascarpone cream and use additional pieces around the sides until the mosaic is complete.
Completely cover with the remaining mascarpone cream
Dust the surface with cocoa powder.
Finally decorate with mini eggs, sugar flowers and sugar bunnies as you like.
Here is the tiramisu in the Easter egg ready
I’ll also show you a cross-section of the tiramisu inside the Easter egg