For this post I was inspired by the Fabergé Eggs.
On the Easter of 1885, the Czar Alexander III ordered to a young jeweler, Peter Fabergé, an exceptional gift for his wife, Czarina Fedorovna. Fabergé created a jewel-shaped egg. As a surprise, he put inside the egg a golden yolk; within the yolk was a golden hen; and concealed within the hen was a diamond miniature of the royal crown and a tiny ruby egg.
My Faberge-inspired Easter egg is made with white chocolate and embellished with sugar flowers e ribbons, which were painted with gold luster dust. As a surprise, I filled it with zabaglione brigadeiros. Zabaglione is an Italian dessert made by whisking together some sweet wine, egg yolks and sugar. To prepare my brigadeiro version, I used Moscato d'Asti, egg yolks and sweetened condensed milk.
1 can sweetened condensed milk
4 egg yolks
50 ml heavy cream
60ml Moscato d'Asti
1 Tb butter
Place condensed milk, heavy cream and egg yolks in a saucepan. Stir until combine all ingredients.
Add the butter and bring the mixture over low heat, stirring it constantly with a fouet until it begins to loosen the bottom of the pan.
Remove from heat and continue stirring the mixture until the temperature drops a little.
Add the wine. Mix everything well.
Transfer brigadeiro to a platter or baking sheet lightly greased with butter to cool.
Make little balls and decorate with fine grated chocolate or chocolate sprinkles.