Homemade Tiramisu served in chocolate eggs is an easy Easter dessert recipe. The tiramisu is cold and creamy with coffee-soaked ladyfingers and mascarpone filling – it’s served in hollow chocolate eggs for a fun presentation for a holiday meal. If you want a festive dessert this year, this Easter Egg Tiramisu is a great choice.
Easter is a big deal in Italy – families prepare large meals for the holiday and always there must be a special dessert. Because of this, I have quite a few Easter recipes up my sleeve!
I love to get creative and this year I’ll be making this cute Easter Egg Tiramisu recipe. It’s always fun to try different desserts and this one combines coffee, chocolate, and mascarpone cream – three things I love.
The chocolate eggs with a classic tiramisu is a fun combination. It’s easier than you think, too. Tiramisu is a no-bake dessert that you can make ahead. So, go ahead and make this tiramisu the day before the holiday meal so you can save some time.
- Hollow chocolate Easter eggs – you can use dark chocolate or milk chocolate eggs that are 3 1/2-5 ounces each.
- Cold coffee – espresso or strong American
- Large egg
- Granulated sugar
- Mascarpone cheese
- Cream – heavy, whole or whipping cream (at least 30% fat content)
Slice each chocolate egg in half lengthwise. It helps to warm the knife in hot water and dry it before slicing the eggs.
Place the sugar and egg (if using) in a large bowl and beat them with an electric mixer until the mixture is frothy. Add the mascarpone, cream, and continue beating the mixture until thickened
If you leave out the egg then beat the powdered sugar, mascarpone, and cream until thick.
Pour the coffee into a shallow dish. Place a ladyfinger in the coffee and then turn it. You don’t want to soak it in the coffee, just dip it long enough to coat and soften it a little. Repeat with the rest of the cookies.
To assemble the tiramisu Easter eggs, first layer coffee-soaked ladyfingers inside each egg half. Cover them with a layer of the mascarpone filling and then repeat these layers two more times.
Lightly wrap the tiramisu eggs with plastic wrap and chill them in the refrigerator for at least three to four hours or overnight.
For serving, I like to dust them with powdered sugar or grated chocolate. You could also sprinkle pastel or chocolate sprinkles over the top to dress them up.
Where did Tiramisu originate?
The origins of Tiramisu are actually unknown as pretty well every region in Italy claims it as their invention! In fact a small dispute started between Tuscany, Piedmont, Friuli Venezia Giulia and Veneto. There are many stories that started on how this dessert came about, but the official version places the origin of tiramisu in the seventeenth century in Siena. Some pastry chefs, decided to prepare a dessert to celebrate the arrival of the Grand Duke of Tuscany Cosimo de Medici.
They wanted it to reflect his personality. It had to be stunning and very tasty, but they wanted simple ingredients. But most importantly it had to be rich and decadent. And that is how Tiramisu came about. And rightly named Pick me Up.
Do you have to use raw eggs in tiramisu?
This is the traditional, authentic Italian recipe that I have eaten and eat in Italy. You can use a pasteurized egg in this recipe or there is a product called Egg Replacer you can try.
If you prefer, you can just leave the raw egg out. If you do, I recommend using powdered sugar (icing sugar) instead of granulated sugar and beat it with the mascarpone until the cream mixture is thick.
Tiramisu is wonderful any time of year, but at Easter, it’s especially good served in chocolate eggs! Serve some espresso to go with it and it will be a dessert everyone will remember.
How to store it?
The dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. If you prefer you can freeze it in a freezer safe container, it will keep for up to two weeks in the freezer. Let it thaw overnight in fridge before serving.
I hope you try this Easter tiramisu recipe – Enjoy!
More Easter Sweets
- Homemade Carrot Cake
- Italian Easter Bread
- Homemade Chocolate Easter Eggs
- Chocolate Easter Egg Nest Cake
Easter Egg Tiramisu
- 4 Chocolate Easter Eggs (hollow dark or milk chocolate)*
- 8-10 lady fingers
- ⅓-½ cup coffee
FOR THE FILLING
- 1 large egg**
- 1½ tablespoons granulated sugar
- 1 cup mascarpone (remove from the fridge 30 minutes before using)
- 1 cup cream (whole/heavy or whipping cream – at 30% fat)
*My eggs weighed 3½ ounces (100 grams), I also used 2 small kinder eggs.
**For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized eggs available. Or you can leave it out completely, if you do then substitute powdered/icing sugar for granulated sugar.
- Gently with a sharp knife (to make it easier you can heat the knife on the stove or under hot water (dry it first) separate the eggs.
FOR THE FILLING
- In a large bowl beat together the sugar and eggs until frothy, then add the mascarpone and cream, beat until thickened, make it as thick as you desire, some like it thicker and some creamier. If you leave out the egg then beat the powdered sugar, mascarpone and cream until thick.
- Place the cold coffee in a large enough dish so that you can easily turn the cookies, be sure to just turn the cookies once in the coffee and do not let them sit in it or they will become too soggy.
- Start by layering each separated egg first with coffee dipped lady fingers then cover with a layer of filling continue for 2 layers. Complete the eggs. Cover lightly with plastic wrap or place in a covered container and refrigerate for at least 3-4 hours or even better over night. Dust with cocoa powder or chopped chocolate before serving, cut and serve. Enjoy!
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