L’Easter egg filled with mascarpone cream it is a “sinful” idea, perfect for rendering this Easter cake even more greedy or for recycle leftovers: at the base of the chocolate egg we find some dove soaked in rum. To try!
Ingrediants
- 1 350g Easter egg (half will be used)
- 250 g of mascarpone
- 2 egg yolks
- 1 egg white
- 60 g of powdered sugar
- 60 g dark chocolate chips (plus more for covering)
- chopped toasted almonds
- 3-4 strawberries
- 1 tablespoon of water
- 1 tablespoon of rum liqueur
- 2 slices of dove
L’Easter egg filled with mascarpone cream is a riot of delicacies, to add to your Easter menu, or an idea that you can use to recycle any leftover chocolate and even colomba: the filling is in fact made with layers of small pieces of dove soaked in rum and covered with classic cream that is used above all for tiramisu.
Realize this chocolate egg it’s easy: you just need to be more careful when dividing the two parts of the egg, in order not to break them. The doses we give you in this recipe are suitable for filling one half only.
This Easter egg filled with mascarpone cream it is not only delicious, it is also beautiful. The scenographic touch is given by the decoration, all to be customized: we used the strawberries, the chocolate chips and the chopped almonds, but you can choose the fruit and combinations you like best.
OTHER DELICIOUS RECIPES: Chocolate Easter cake; Chocolate Easter eggs; Pistachio and triple chocolate cake
How to prepare: Easter egg filled with mascarpone cream
- Execution
- average
- Preparation time
- 30 min
- Resting place
- in the fridge
- Rest time
-
3h
- Portions
-
4
How to prepare: Easter egg filled with mascarpone cream
To prepare an Easter egg filled with mascarpone cream, remove the egg from the package and cut it very gently in half following the line of the seal with a small knife that you have lightly heated on the fire. Take one half and use it as a shell. Cut the dove into two slices: cut them into strips and then into cubes.
Place a little diced dove on the bottom of the chocolate half shell and just soak it with a little rum mixed with water. Prepare the mascarpone cream: in a bowl whip the egg yolks with the icing sugar for a long time with an electric mixer until you get a compound that writes, or if you lift the whips the drops of mixture that fall will remain in suspension on the surface for a few moments before sinking.
Add the mascarpone and gently incorporate it with a hand whisk. Add egg white until stiff and incorporate it with a spatula, mixing from bottom to top so as not to disassemble the mixture. Add the chocolate chips (or alternatively the same weight of the remaining chocolate shell) and mix.
Transfer the cream into a pastry bag with a 13 mm smooth nozzle and form tufts directly on the dove cubes. Make another layer of diced colomba and brush it with a little more water and rum.
Make another layer of mascarpone cream and place in the refrigerator for at least 3 hours. When serving, decorate your Easter egg filled with mascarpone cream with chocolate chips, sliced strawberries and toasted almond grains.
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