From the softened brown butter you prepared, weigh out exactly 255 g. Place it in a mixer with the sugar and vanilla and beat for 5 minutes until light and fluffy. Add the eggs one at a time, beating well after each. Then divide the mixture into two equal halves.

Into the first bowl with the egg base, sift in the flour, baking powder and salt. Add the buttermilk and grated lemon zest. Gently fold together with a spatula or mix on low speed in the mixer, just until combined.

Into the second bowl, add the flour, baking powder and salt. Fold in the prepared strawberry purée and freeze-dried strawberry powder for a vibrant color. Again, mix only gently so the batter stays light and airy after baking.

Alternate spoonfuls of both batters into the mold, then swirl a skewer through in a figure-eight motion to create the marble effect. Tap the mold firmly on the counter to release any air bubbles trapped in the ears. Bake at 170°C for about 50–60 minutes. Once out of the oven, wait exactly 10 minutes before carefully turning the bunny out onto a wire rack to cool completely.

Melt 110 g of the chocolate to 45°C. Add the remaining 40 g and stir until melted and cooled to 26°C. Then briefly warm it back up to 29°C for just 3 seconds. This gives you a glossy finish and a proper snap. Coat the whole bunny or just highlight the details. Let it set.

Once the chocolate has set nicely, arrange the bunny on a serving plate and decorate around it with things like paper grass, colored eggs and spring flowers.