Easter Egg Tray Dessert
A generous no-bake dessert that turns the classic Easter egg into a spoonable treat for a crowd. Layers of silky dark chocolate custard, crunchy cashews and a smooth milk chocolate topping come together in one simple dish. Make it a day ahead and keep it well chilled for the creamiest result.
🛒 Ingredients
1 servings
- 3 cans sweetened condensed milk (about 397 g each)
- 2 cans' worth of whole milk (measured with an empty can)
- 6 egg yolks, sieved
- 2 tablespoons cornstarch
- 1 dessertspoon vanilla extract
- 400 g dark chocolate, chopped
- 1/2 cup chopped cashew nuts
- 1 can heavy cream (about 200 g)
- 400 g milk chocolate (for the topping)
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Directions
- 1
In a saucepan, combine the condensed milk, milk, egg yolks and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens.
- 2
Remove from the heat and stir in the vanilla extract.
- 3
Add the heavy cream, mix well, then set aside about one third of this white cream in a bowl.
- 4
Stir the chopped dark chocolate into the remaining two thirds and mix until it has melted completely.
- 5
In a rectangular dish, build the dessert in layers: a layer of chocolate cream, a layer of the reserved white cream, then another layer of chocolate cream.
- 6
Scatter the chopped cashews over the top.
- 7
For the topping, melt the milk chocolate and pour it gently over the dessert, spreading it slowly to cover the whole surface.
- 8
Refrigerate. The colder it is, the better — ideally overnight.
💡 Chef's Tip
Sieve the yolks to keep the custard lump-free and never stop whisking as it thickens. Let the dish sit at room temperature for 5 minutes before slicing so the layers cut cleanly.
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