Easter dessert: 3 ideas to try right now!

Easter nest cake

Ingredients
2 sponge cakes
3 cups Chocolate cream
1/2 cup Dark Chocolate Cream
Candy eggs
 
Method
Spread chocolate cream on the one cake and cover with another.
Cut a hole in a middle of cake and spread cream on the cake, and decorate using cream to give a shape of nest, add candy eggs.
Chill the cake for 2-3 hours.

Tiramisu egg

INGREDIENTS
chocolate egg
coffee
ladyfingers, as needed
mascarpone cream
ingredients for the mascarpone cream: 
4 eggs
500g mascarpone cheese
130g sugar
DIRECTIONS
1. Carefully divide the chocolate egg into two parts.
2. Dip the ladyfingers into cold coffee and place them inside the chocolate egg.
3. Add the mascarpone cream, chocolate chips, and cocoa powder
4. Chill in the refrigerator for 60 minutes before serving.

Profiteroles egg
Ingredients:
50g Melted Chocolate.
1 250g Easter Egg: Split in half.
500ml Whipping Cream
1 Tbsp Powdered Sugar.
700g Crème Patissiere (Crème Pat).
20-24 Profiteroles.
250g Dark Chocolate.
 
Instructions:
Take the melted chocolate and put a little on a plate and use it to secure a half of Easter egg a ‘basket’ position and chill whilst you prepare the remaining ingredients.
Take half of the whipping cream and whisk to soft peaks with the powdered sugar.
Mix 75% of this whipped cream and mix it with the crème patissiere, reserving the rest for decoration.
Take the cream and crème pat mix and place in an icing bag with  5-7mm nozzle.
Make a hole in the base of the profiteroles and fill with the crème pat mix.
Now coat each of the filled profiteroles with this chocolate glaze and place in an Easter egg half.
Decorate the egg with more drizzled chocolate glaze and the remaining whipped cream.