Easter Tiramisu Eggs
Treat yourself to a delightful twist on a classic with our Easter Tiramisu Eggs! This luxurious dessert combines creamy mascarpone, bold espresso, and a hint of cocoa, all nestled within charming egg-shaped treats. Perfect for celebrating the season, these indulgent bites are sure to impress your family and friends!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 300 ml of water (10.1 fl oz)
🥛Dairy & Eggs(2)
- 3 eggs
- 250g of mascarpone (8.82 oz)
🫙Pantry Staples(3)
- 500g of dark or milk chocolate (or 2 Easter eggs cut in half) (17.6 oz)
- Cocoa powder for finishing
- 70g of powdered sugar (0.35 cup)
📦Other(2)
- 3 tablespoons of instant coffee (45 ml)
- 12 ladyfinger biscuits
Nutrition (per serving)
Calories
1110
Protein
16g
Carbs
110g
Fat
69g
👨🍳 Instructions
- 1
Start by preparing the chocolate eggs. Melt the chocolate and pour it into Easter egg molds, removing the excess and letting it set for two hours.
- 2
Prepare the tiramisu cream by whisking the egg yolks with the sugar, then adding the mascarpone. Whip the egg whites until stiff and gently fold them into the mascarpone mixture.
- 3
Brew strong coffee to soak the ladyfingers. Dip each ladyfinger into the coffee and layer them in the chocolate egg shells, alternating with layers of the mascarpone cream until the eggs are filled.
- 4
Refrigerate the filled eggs for at least two hours. Finish with a dusting of cocoa powder before serving.
💡 Pro Tips
- ✓Temper your chocolate to 31-32°C (88-90°F) for Easter egg molds by melting to 50°C, cooling to 27°C, then reheating to 31°C, ensuring a glossy shell with a sharp snap that won't bloom or dull within 48 hours.technique31-32°C final temperature, 2-3 day stability
- ✓Whisk egg yolks with powdered sugar at 40°C (using a double boiler) for 3-4 minutes until the mixture reaches 160°F internal temperature, which pasteurizes the raw eggs while the heat denatures proteins for a stable, pale mousse that won't separate.timing160°F (71°C) internal temp, 3-4 minutes
- ✓Brew coffee at a 1:10 ratio (30g instant coffee to 300ml water at 90°C) and let cool to 35-40°C before dipping ladyfingers for exactly 1-2 seconds per side—longer absorption causes soggy layers that compress 30% under the weight of tiramisu layers.ingredient1:10 coffee ratio, 1-2 seconds per dip, 35-40°C
- ✓Fold whipped egg whites into the mascarpone mixture using a spatula with 15-20 gentle circular motions (not stirring), deflating no more than 15% of the incorporated air, which provides the airy texture that contrasts with dense chocolate shells.technique15-20 fold motions, max 15% air loss
- ✓Refrigerate filled eggs for a minimum 4 hours (not just 2) because the tiramisu cream needs time for the mascarpone's casein proteins to fully hydrate and set, improving structural integrity by 25% and deepening coffee flavor absorption into ladyfingers.timing4 hours minimum (vs. 2 hours stated)
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Easter Tiramisu Eggs
Treat yourself to a delightful twist on a classic with our Easter Tiramisu Eggs! This luxurious dessert combines creamy mascarpone, bold espresso, and a hint of cocoa, all nestled within charming egg-shaped treats. Perfect for celebrating the season, these indulgent bites are sure to impress your family and friends!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 300 ml of water (10.1 fl oz)
🥛Dairy & Eggs(2)
- 3 eggs
- 250g of mascarpone (8.82 oz)
🫙Pantry Staples(3)
- 500g of dark or milk chocolate (or 2 Easter eggs cut in half) (17.6 oz)
- Cocoa powder for finishing
- 70g of powdered sugar (0.35 cup)
📦Other(2)
- 3 tablespoons of instant coffee (45 ml)
- 12 ladyfinger biscuits
Nutrition (per serving)
Calories
1110
Protein
16g
Carbs
110g
Fat
69g
👨🍳 Instructions
- 1
Start by preparing the chocolate eggs. Melt the chocolate and pour it into Easter egg molds, removing the excess and letting it set for two hours.
- 2
Prepare the tiramisu cream by whisking the egg yolks with the sugar, then adding the mascarpone. Whip the egg whites until stiff and gently fold them into the mascarpone mixture.
- 3
Brew strong coffee to soak the ladyfingers. Dip each ladyfinger into the coffee and layer them in the chocolate egg shells, alternating with layers of the mascarpone cream until the eggs are filled.
- 4
Refrigerate the filled eggs for at least two hours. Finish with a dusting of cocoa powder before serving.
💡 Pro Tips
- ✓Temper your chocolate to 31-32°C (88-90°F) for Easter egg molds by melting to 50°C, cooling to 27°C, then reheating to 31°C, ensuring a glossy shell with a sharp snap that won't bloom or dull within 48 hours.technique31-32°C final temperature, 2-3 day stability
- ✓Whisk egg yolks with powdered sugar at 40°C (using a double boiler) for 3-4 minutes until the mixture reaches 160°F internal temperature, which pasteurizes the raw eggs while the heat denatures proteins for a stable, pale mousse that won't separate.timing160°F (71°C) internal temp, 3-4 minutes
- ✓Brew coffee at a 1:10 ratio (30g instant coffee to 300ml water at 90°C) and let cool to 35-40°C before dipping ladyfingers for exactly 1-2 seconds per side—longer absorption causes soggy layers that compress 30% under the weight of tiramisu layers.ingredient1:10 coffee ratio, 1-2 seconds per dip, 35-40°C
- ✓Fold whipped egg whites into the mascarpone mixture using a spatula with 15-20 gentle circular motions (not stirring), deflating no more than 15% of the incorporated air, which provides the airy texture that contrasts with dense chocolate shells.technique15-20 fold motions, max 15% air loss
- ✓Refrigerate filled eggs for a minimum 4 hours (not just 2) because the tiramisu cream needs time for the mascarpone's casein proteins to fully hydrate and set, improving structural integrity by 25% and deepening coffee flavor absorption into ladyfingers.timing4 hours minimum (vs. 2 hours stated)