Easter egg
6 servings
90 minutes
Easter egg is not just a dessert but a symbol of joy and rebirth that holds a special place in Russian cuisine. This treat combines the crunchy texture of cookies and nuts with delicate chocolate cream, creating an amazing harmony of flavors. The top layer of creamy frosting and cottage cheese gives the egg softness and airiness, while its decorative design turns each piece into a small masterpiece. Easter eggs are traditionally prepared for the bright holiday of Easter, delighting loved ones with home warmth and taste. This dessert requires no baking, and its rich aroma and creamy texture make it special. Each spoonful is a celebration for the senses, filled with sweetness and warmth.
1
We crush cookies and nuts.
- Biscuits (cookies): 1 kg
- Shelled walnuts: 340 g
2
Beat the butter, gradually add condensed milk and melted chocolate in a water bath. We put this cream in the refrigerator for an hour.
- Butter: 200 g
- Condensed milk: 1 jar
- White chocolate: 2 pieces
3
Mix cookie crumbs and nuts, adding cream little by little until a soft ball forms. Shape into an egg with hands or place in a mold. Refrigerate for an hour.
- Biscuits (cookies): 1 kg
- Shelled walnuts: 340 g
- Butter: 200 g
4
We prepare the top cream. Whip the cream with powdered sugar to a butter-like consistency. Whip the cream cheese and combine.
- Whipping cream 33%: 2 glasss
- Icing sugar: 1.5 glass
- Cream cheese (curd cheese spread): 600 g
5
We color the cream as we like. We cover the egg with an even layer of cream and decorate it.
- Icing sugar: 1.5 glass
