Equipment & Ingredients
2 small chocolate Easter eggs
80g Savoiardi sponge fingers
4 tbsp cocoa powder
20g dark chocolate
FOR THE CREAM
250g mascarpone (room temperature)
50g castor sugar
1 very small pinch of salt
FOR THE COFFEE MIX
160g fresh espresso or very strong filter coffee
15g castor sugar
Using the tip of a thin bladed knife gently prize open your chocolate egg along the join to separate into two halves.
Set aside to rest on foil nests.
TO MAKE THE COFFEE MIX
Combine the coffee with 15g of sugar, mix well to dissolve and set aside.
TO MAKE THE CREAM
Crack the eggs, separating the whites from the yolk and place into two mixing bowls.
Combine the yolks and 50g of castor sugar and whisk for 2-3 minutes until thick and creamy, pale in colour.
Add the softened mascarpone, rum and whisk together until smooth.
Add a tiny pinch of salt to the egg whites, which until stiff peaks.
Add one third of the egg yolks to the mascarpone mix and using a spatular gently fold in the egg white mix.
Add the remaining whisked egg whites and fold until fully incorporated, be careful not to over mix and loose the lightness in the mix.
TO ASSEMBLE THE TIRAMISU
Using a sharp knife, cut the sponge fingers lengthways, then one by one dip them through the coffee mix to soak for 10 seconds, or until nicely moist and soft.
Drain and place a layer of the soaked biscuits in the base of each half of the chocolate eggs.
Now add a layer of the mascarpone mix, followed by a thin layer of grated dark chocolate.
Repeat with another layer of soaked sponge biscuits, cream and then level the top of the cream using a spatular.
Place the Easter egg halves in the fridge for at least 4 hours to set.
Remove from the fridge, cover with grated chocolate and dust with cocoa powder.
Decorate with a few mini eggs to serve.