If you find yourself with an impressive amount of chocolate left over from Easter, try this handy recipe from Artisan Coffee. This tiramisu is rich and decadent, and it’s a delicious and simple way to use up any leftover Easter eggs.
Recipe: Easter Egg Tiramisu
- 2 small chocolate Easter eggs
- 80g Savoiardi sponge fingers
- 4 tbsp cocoa powder
- 20g dark chocolate
For the cream
- 250g mascarpone (room temperature)
- 2 eggs
- 50g castor sugar
- 20g rum
- 1 very small pinch of salt
For the coffee mix
- 160g fresh espresso or very strong filter coffee
- 15g castor sugar
- Using the tip of a thin bladed knife, gently prize open your chocolate egg along the join to separate into two halves. Set aside to rest on foil nests.
Make the coffee mix:
- Combine the coffee with 15g of sugar; mix well to dissolve and set aside.
Make the cream:
- Crack the eggs, separating the whites from the yolk and place into two mixing bowls.
- Combine the yolks and 50g of castor sugar and whisk for 2-3 minutes until thick and creamy and pale in colour.
- Add the softened mascarpone, rum and whisk together until smooth.
- Add a tiny pinch of salt to the egg whites and whisk until stiff peaks form.
- Add 1/3 of the egg yolks to the mascarpone mix and, using a spatula, gently fold in the egg white mix.
- Add the remaining whisked egg whites and fold until fully incorporated; be careful not to over-mix and lose the lightness in the mix.
Assemble the tiramisu:
- Using a sharp knife, cut the sponge fingers lengthways, then one by one dip them through the coffee mix to soak for 10 seconds, or until nicely moist and soft.
- Drain and place a layer of the soaked biscuits in the base of each half of the chocolate eggs.
- Now add a layer of the mascarpone mix, followed by a thin layer of grated dark chocolate.
- Repeat with another layer of soaked sponge biscuits, cream and then level the top of the cream using a spatula.
- Place the Easter egg halves in the fridge for at least 4 hours to set.
- Remove from the fridge, cover with grated chocolate and dust with cocoa powder. Decorate with a few mini eggs to serve, and enjoy!
Recipe from artisancoffeeco.com