I’m not even sure how I haven’t ever thought about making tiramisu filled easter eggs before. It’s one of those moments where, once the idea hits you you can’t remember life before it. I mean, tiramisù filled easter eggs… it just makes sense.
In fact, it make so much sense that next week I’m going to back it up with lemon mousse filled easter eggs. Because filled easter eggs seem to be my life right now. Also, while I could easily have shared both recipes in one post, they just seemed to be screaming out for their own moment to shine. But, also because in a spectacular display of organisation (I would hate for you to think this is normal) I have actually prepared easter recipes well before easter and actually have time to post twice!
The creation of these eggs happened thanks to a trip to the local supermarket and my insatiable sweet tooth. In a moment of weakness, my feet directed me to the Easter egg aisle at my local supermarket, which in turn led me to purchase a 50g hollow Cadbury egg. As I guiltily bit the top off in the supermarket parking lot (don’t judge… you’ve all done it too), I looked down and thought… these eggs are just screaming out to be filled.
Luckily, I hadn’t left the supermarket lot yet so I ran back inside and picked up some more eggs and all the fixings for my Tiramisù recipe. A handful of ingredients later, and the perfect Easter lunch dessert for four was born. If you’re planning a lunch for more than four… hold tight because you can alternate serve these babies with the quick lemon mousse filled eggs to follow in a few days!
Tiramisù Filled Easter Eggs
- 4 x 50g hollow chocolate easter eggs
- 2 eggs, separated
- 2 tablespoons caster sugar
- 125g mascarpone cheese
- 3-4 savoiardi biscuits
- 1/4 cup espresso coffee, at room temperature
Gently remove the tops of the chocolate easter eggs. Set the tops and the eggs aside.
Beat egg yolks and caster sugar together until pale yellow and thickened. In a separate bowl beat egg whites until stiff peaks form. Add the mascarpone to the egg whites and stir through until just blended. Add egg yolk mixture and fold through with a wooden spoon until just combined. Set aside.
Cut the savoiardi biscuits into quarters. Dip 4 quarters in the coffee quickly on each side then place in the base of each chocolate egg (do not leave the biscuits any longer or they will disintegrate). Top each biscuit with 1-2 tablespoons of the mascarpone mixture and then repeat with the remaining biscuits and mascarpone mixture until you have 3 layers of biscuit topped with mascarpone cream. Take the remaining chocolate egg tops and grate them over the top of each egg.
Cover and refrigerate for at least two hours before serving.