Not sure what to do with those leftover Easter eggs? Artisan Coffee Co has shared a recipe for using leftover Easter egg chocolate for an alternative tiramisu.
1. Using the tip of a thin bladed knife, gently prise open your chocolate egg along the join to separate into two halves. Set aside to rest on foil nests.
3. Then to make the cream, crack the eggs – separating the whites from the yolk and place into two mixing bowls. Then combine the yolks and 50g of caster sugar and whisk for 2-3 minutes until thick and creamy and pale in colour. 5. Following this, add 1/3 of the egg yolks to the mascarpone mix and, using a spatula, 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 lose the lightness in the mix.
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