by Antonio Pio Iassogna Chef
1 Easter egg (dark chocolate or milk)
400 g strawberries
3 tablespoons sugar
1/2 lemon squeezed
Cocoa powder q.b.
For mascarpone cream:
4 egg yolks
30 g sugar
500 g Mascarpone
For the syrup:
100 g sugar
40 ml water
Cut the strawberries and put them in a bowl, add the juice of the squeezed lemon and 3 tablespoons of sugar. Leave for 40 minutes in the fridge. They will have to release all the juice.
Meanwhile prepare the mascarpone cream. Put the egg yolks and sugar in a bowl. Whip with electric whips, until you get a foamy compound. You can also pasteurize the eggs: in a saucepan make the syrup, putting the sugar and the water. Cook over medium heat until it boils (121 °). At that point you can pour it on the eggs. Whip with whips until completely cool.
Add the mascarpone in the bowl with the eggs helping you with a whisk.
Whip the egg whites until stiff and add them gradually in the cream of egg yolks and mascarpone.
Now it’s time to stuff the chocolate egg:
a layer of cream and then you can dip the savoiardi fingers in the strawberry juice and add a few pieces of strawberry and so on with layers of cream and ladyfingers. decorate the top with cocoa and pieces of strawberries