1 chocolate egg with a length of approx. 22 cm
120 g of sugar
1 large cup of long coffee
140 g of butter
2 tablespoons of freeze-dried coffee
2 egg whites
Heat a thin-bladed knife in boiling water. When it is hot, use it to cut the chocolate egg lengthwise, obtaining two halves. Place the part of the shell you wish to fill on a plate.
In a saucepan, mix the sugar with three tablespoons of water and bring to the boil. Leave to boil for three minutes on low heat. In the meantime, whisk the egg whites until stiff and then slowly incorporate the sugar syrup, continuing to work until the mixture is cold.
On the side, work the butter until it becomes creamy. Then dilute the freeze-dried coffee with 2 teaspoons of boiling water and add them to the butter. At this point, also incorporate the egg whites, working the mixture from bottom to top until you get a mousse.
Dip the ladyfingers in the cup of coffee and make a layer in the bottom of the chocolate shell. Then pour over the mousse and level with a spatula.
Keep in the fridge for about three hours. Before serving, decorate as desired with a few small chocolate eggs, with the other part of the shell not used and cut into pieces or even with fresh fruit.
If you are not an American coffee
lover and prefer a stronger taste, you can always use moka coffee