These individual mini egg malted tiramisus are made with layers of rich, creamy filling full of malt and crushed chocolate mini eggs with malted coffee dipped lady fingers and they are served inside the cutest DIY gold bottomed mini trifle dishes made from large plastic Easter eggs.
Just look at all that amazingness in one small container! The best part is that you can easily make these a day or two ahead of time and they are a breeze to put together. Really! Let’s get started shall we?
The Supplies for the Trifle dishes:
- XL gold bottomed Easter eggs
- Hot glue
Yep, that’s it! Just those two things and you are on your way to making your own colorful, gold bottomed trifle dishes. Simply separate the two egg pieces, wash with soapy water and dry, then flip them over and glue the ends together making sure that everything is level and centered.
Now that you have your trifle dishes, lets make up the tiramisu!
Malted tiramisu recipe (makes 8-9 servings):
- 1 pint Heavy whipping cream
- 1 brick cream cheese left out to soften for an hour
- 1/3 cup sugar
- 2/3 cup malted milk powder in chocolate or vanilla flavor
- 1 large pack of Cadbury mini eggs or other chocolate, candy shell egg
- 1 package of pre-made lady fingers
- 1 cup of espresso or coffee
- cocoa powder for dusting
Begin by whipping your heavy cream until stiff peaks form about 4-5 minutes. Transfer the whipped cream to a separate bowl. Add your room temperature cream cheese to the mixing bowl and whip for a minute, then add the 1/3 cup of sugar and 1/3 cup of the malted milk powder and whip for one more minute until combined. Remove mixing bowl and fold in half of the whipped cream mixture. Then fold in the remaining whipped cream.
Now crush up half of the package of mini eggs in a ziploc bag using a rolling pin or heavy can then sprinkle the chocolate bits into the cream cheese mixture and fold to incorporate.
Begin to assemble your tiramisu by starting with a layer of the cream cheese mixture, then break a lady finger in two and dip quickly in the coffee and add to the top of the cream cheese mixture. Repeat the layers until you reach the top of the trifle egg. You will want your top layer to be the cream cheese mixture.
Then simply dust with a bit of the cocoa powder and top with a few of the extra mini eggs. You will need to refrigerate these for 4+
hours so that the lady fingers have time to soften. That is why they
are the perfect make ahead dessert!
Aren’t they just adorable? Who wouldn’t want an individual malted tiramisu trifle for dessert? And I can attest that they are quite tasty too!
