4Chocolate Easter Eggs (hollow dark or milk chocolate)*
8-10lady fingers
⅓-½cupcoffee
FOR THE FILLING
1large egg**
1½tablespoonsgranulated sugar
1cupmascarpone (remove from the fridge 30 minutes before using)
1cupcream (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!
Notes
To make this kid friendly dip the cookies in chocolate milk. 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.