For Easter day, let yourself be captivated by this sweet surprise that combines the taste of chocolate, the creaminess of mascarpone, and the flavor of pistachio.
This delightful recipe for Pistachio Filled Easter Egg is the symbol of spring, ideal for a festive occasion.
It’s prepared in a few minutes with a few ingredients and a delicious coffee surprise, a no-bake recipe.
Beautiful to make and delicious to serve. Come with me!
- Difficulty: Very easy
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients for 4 Filled Easter Eggs
- 18 oz mascarpone
- 7 oz whipping cream
- 3.5 oz powdered sugar
- 3.5 oz spreadable pistachio cream (plus a little for decoration)
- to taste pistachio (chopped)
Steps Pistachio Filled Easter Egg
For the Pistachio Cream:
In a bowl, mix the mascarpone with the powdered sugar and the spreadable pistachio cream.
Whip the cream separately, well chilled from the fridge, and gently fold into the mascarpone and pistachio cream mixture. If you need help, use an electric mixer.
Meanwhile, prepare a pot of coffee and let it cool slightly.
Split the chocolate eggs in half using a warm knife as an aid.
With a torch or the stovetop flame, quickly heat near the edges and adhere them to the serving plate, to prevent them from falling when served.Take one chocolate shell at a time, place a little mascarpone and pistachio cream at the base.
Add two ladyfingers dipped in coffee at the center, then cover with the remaining cream, leaving 1 cm from the edge.
Level the surface and fill the remaining space with more cream using a piping bag and star nozzle.
Cover to taste with chopped pistachios and the reserved spreadable cream.
Let it set in the fridge to firm and enhance the flavors for at least 2 hours before serving our PISTACHIO FILLED EGG.
Easy and delicious. Happy Easter and have fun cooking!
