The unexpected easter tiramisu
When it comes to Easter desserts, most people immediately think of colomba or chocolate eggs. But this year, surprise everyone by serving a completely new kind of Easter tiramisu: a spoon dessert that’s fresh, fragrant, and perfect for celebrating spring.
The recipes we’re about to share are a true explosion of flavor!
1.Easter Tiramisù with the scent of herbs, apple and ginger
This recipe is made by Maurizio Peccolo, Tiramisù World Cup Ambassador in the U.S.A. and Executive Chef at Lucca Restaurant & Lounge (Bordertown, NY)
At the heart of our Easter tiramisù is a simple yet brilliant idea: replacing the classic coffee soak with a fragrant caramel that coats the ladyfingers, giving them a unique texture. The cream is split into two parts: one green and refreshing, the other sweet and fruity. And to add an extra special touch, a splash of limoncello that evokes the Mediterranean vibe.
Here’s how to make this “wow-effect” Easter dessert:
- Prepare the caramel and dip the ladyfingers on both sides. Let them drain on a wire rack.
- Make the mascarpone cream and divide it into two bowls.
- Blend mint, basil, and 20 g of lemon juice into the first part to create a light green, delicately scented cream.
- Blend chopped apple with ginger, 10 g of lemon juice, and a splash of liqueur. Add this purée to the second part of the cream, making sure to keep a good consistency.
- In each serving cup, crumble one ladyfinger, drizzle with about 20 g of limoncello, and add 60 g of one of the two creams.
- Crumble another ladyfinger and finish with the second cream (50–60 g).
- Garnish to your liking with mint leaves, basil, dark chocolate, or a caramel lace made from the leftover caramel.
2. Pistachio-filled chocolate egg
Recipe and photo by Barbara Benetti – Giallo Zafferano
- First, prepare some coffee, which should be well chilled. Then, make the mascarpone cream by separating the eggs. Place the egg whites in a bowl and whip them until stiff peaks form. In another bowl, place the egg yolks, add the sugar, and beat them with an electric mixer until they become light and fluffy.
- Add the mascarpone and mix it with the electric mixer until you get a smooth and homogeneous mixture. Gently fold in the whipped egg whites using a spatula or a fork, with movements from top to bottom, to avoid deflating the mixture.
- Cut the Easter egg in half with the help of a knife. Heat the knife blade and run it along the center line to make the cutting easier.
- Place some mascarpone cream at the bottom of the Easter egg, dip the ladyfingers in the cold coffee, and arrange them inside the Easter egg. Make a layer of mascarpone cream, add some pistachio cream, add another layer of ladyfingers, and close with mascarpone cream. Swirl in the pistachio cream and sprinkle with pistachio crumbs.
- Optionally, decorate with colorful eggs or chocolate.
Refrigerate the pistachio-filled Easter egg for at least 30 minutes before serving.
3. Easter tiramisu with chocolate mini eggs
- Start by beating the egg yolks with the sugar until the mixture doubles in volume. At this point, add the mascarpone.
- Divide the mixture into two bowls, and in one of them, add the gianduia chocolate.
- Begin assembling the dessert using a trifle dish.
- Layer the trifle by adding a layer of chocolate sponge cake, mascarpone cream, gianduia cream, and ladyfingers.
- Decorate with colorful chocolate eggs.
Why Choose Easter Tiramisu?
Easter tiramisu is the perfect choice for anyone looking for a unique, light dessert full of springtime aromas. It’s ideal served in individual cups after Easter lunch, and its balance of sweetness, freshness, and elegance is sure to win everyone over.
This dessert is also a great alternative for those who want to reinvent the classic tiramisu using seasonal ingredients and a modern presentation.
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