Ingredients

• 400 g whipping cream
• 160 g a chocolate egg
• 150 g caster sugar
• 6 ladyfingers
• Maraschino
• chocolate grain

For the caramel Easter egg recipe, put the sugar in a saucepan, dilute it with 4 tablespoons of cold water, then bring it over moderate heat and keep it until it has taken on a golden caramel color. Meanwhile, with the help of a previously heated long blade knife, divide the chocolate egg in half, lengthwise, obtaining two empty shells.

Sprinkle the ladyfingers with two spoonfuls of Maraschino then dip them in the prepared sugar, caramelizing them. Whip the cream very firm. Put three biscuits, chopped, in each shell, alternating them with about half the cream. Collect the remainder in a pastry bag with a blistered nozzle and let it come out in tufts, filling the shells. Decorate them, sprinkling each with a handful of chocolate chips. Keep in the fridge until ready to serve.

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