Chocolate Tiramisu Egg

Serving Size: 8 Preparation Time: 20 Minutes
Recipe by Chef Pino Di Cerbo

• Ingredients

  • 1 Pernigotti chocolate Easter Egg

  • 1 1/2 cups whipping cream 35%, cold

  • 1/2 cup icing sugar, sifted

  • 1 cup mascarpone cheese, room temperature

  • 1 teaspoon vanilla extract

  • 2 cups espresso - preferentially Illiy espresso form a Bialetti Moka Express, piping hot

  • 400 grams Vicenzovo Ladyfingers

  • 2 tablespoons Amaretto liqueur, optional

• Directions

  • Add the whipping cream and icing sugar to the bowl of a stand mixer, beat until thick peaks. Add in the mascarpone cheese and vanilla extract, beat until smooth and creamy. Don't over mix. Transfer to a piping bag.

  • Make a hole at the bottom of the Easter egg and pipe the mascarpone cream into the egg. If the hole is big you may want to put it back together.

  • Brake up Vicenzovo Ladyfinger into a rimmed platter. Nestle the filled Easter egg into the center with the opening (broken part) facing down. Decorate if desired!

  • Make the espresso and add the Amaretto liqueur if using.

  • Gently pour the pipping hot espresso over the chocolate egg. It may not completely melt. Spoon into serving dishes making sure to scoop up some chocolate, cream, soft and crunchy Ladyfingers! Enjoy!