Credits: recipe and photo by Barbara Benetti of Giallo Zafferano
1 chocolate Easter egg
2 tablespoons of sugar
250g of mascarpone cheese
First of all, prepare the coffee, which must be cold. Then, prepare the mascarpone cream: divide the eggs, put the egg whites in a bowl and beat them until stiff. Put the egg yolks in another bowl, add the sugar and beat with an electric whisk until light and fluffy.
Add the mascarpone cheese and whisk until the mixture is smooth and homogeneous. Add the egg whites until stiff and incorporate them with a spatula or a fork, working from top to bottom, so that the mixture does not come apart.
Divide the Easter egg in half using a knife. Heat the blade of the knife and pass it through the line of halves to facilitate the cutting.
Put the mascarpone cream on the bottom of the egg, dip the ladyfingers in the cold coffee and put 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, variegate with pistachio cream and pistachio grains.
If desired, decorate with coloured chocolate eggs or chocolate.
Keep the pistachio-filled Easter egg in the fridge for at least 30 minutes before serving.