With this recipe and a dash of alcohol, Easter Eggs are put to good use as an adult indulgence. Liv Glazebrook from @kitchenoftreats has delivered a comforting recipe using any chocolate eggs that haven’t been devoured and simple tiramisu.
Tiramisu Easter Eggs — Serves 8
8 medium-sized hollow chocolate Easter eggs (or how many you wish to make)
6 large Egg yolks, room temperature
1 cup Castor sugar
1¼ cup Mascarpone, room temperature
1¾ cup Lewis Road Creamery double cream
2 packets of Italian sponge fingers (each finger carefully chopped in half)
1 cup strong Coffee, cooled
½ cup Kahlua coffee liqueur
To prepare the eggs, take each chocolate egg and break the top half of the egg open. Make sure that the opening is large enough so that you will be able to layer the tiramisu inside (refer to the recipe image for guidance). Set this broken chocolate aside, it will be grated and used as garnish later in the recipe.
1. Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a whisk. Remove from the heat and continue to whip yolks until thick. Allow to cool briefly before mixing in Mascarpone.
2. Add Mascarpone to whipped yolks, mix through until well combined.
3. In a separate bowl, using a hand mixer whip cream to stiff peaks. Ensure you whip your cream slowly, this will allow it to hold its structure.
4. Gently fold the whipped cream into the mascarpone mixture and set aside.
5. Mix the cold coffee with the coffee liqueur.
6. Take a halved sponge finger, dip in the coffee liqueur (just long enough to get them wet, do not soak them!)
7. Place in the base of each chocolate egg to create a layer, top the ‘base’ sponge fingers with 1-2 tablespoons of the mascarpone mix, then repeat with the remaining sponge fingers and mascarpone mix until you reach the top of the egg. The final layer should be the mascarpone mix.
8. Repeat with the remaining eggs (once you have filled your eggs, any remaining mixture can be assembled into small ramekins).
9. Garnish with grated chocolate and coffee beans on top of each Easter egg.
10. Cover and refrigerate for at least two hours before serving (I like to make them the night before to allow the flavours to infuse.)