Sarah's Tiramisu Filled Easter Egg
No Easter feast is complete without a sensational dessert.
4 people
0 minutes
0 minutes
Ingredients
- 30 g Caster Sugar
- 1 tbsp Cocoa Powder To decorate
- 1 tbsp Coffee mixed with 120ml hot water
- 3 tbsp Coffee Liqueur (optional)
- 200 ml Double Cream
- 2 small Easter Eggs
- 8 - Ladyfingers
- 115 g Mascarpone Cheese
- 1 tsp Vanilla Essence
Method
Method:
- Split the Easter eggs in half so you have four half eggs.
- Beat the cream with an electric whisk on medium speed, slowly add the sugar and vanilla, and beat into stiff peaks. Add the mascarpone cheese by folding it into the cream mixture, and set aside.
- Add the cooled coffee and the liqueur to a deep bowl. Dip in the lady fingers quickly, do not soak or they will break apart.
- Place two lady fingers in the base of each of the Easter eggs. Divide the cream cheese mixture between the four eggs and smooth on top of the lady fingers.
- Dust the top of each Easter egg with a generous coating of cocoa powder using a sieve, then refrigerate for three hours or overnight before serving.
