The tiramisu with chestnut cream is my autumn variant of the much more famous traditional tiramisu. The cream that fills this delicious dessert is scented by the chestnut flour, which enriches this spoon dessert with a well-present rustic and aromatic note; it’s a true delight that does not contain raw eggs. It is a very soft dessert, easy to make, perfect as a Sunday dessert, for a party, and so on; moreover, using gluten-free and lactose-free ingredients, this tiramisu can also be eaten by those who usually cannot. I recommend preparing the tiramisu with chestnut cream in advance, to allow the flavors to meld perfectly. Now follow me into the kitchen and let’s see how to prepare this goodness.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz ladyfingers
- 2 cups strong coffee
- 21 oz mascarpone
- 1/2 cup granulated sugar
- 1/3 cup chestnut flour
- 1 packet vanillin
- 1 tsp Strega liqueur (or rum)
Tools
- 1 Mold
Steps
Let’s prepare the cream. In a bowl, put the mascarpone, liqueur, sugar, chestnut flour, and vanillin.
Stir with a spoon to combine the ingredients and obtain a soft and fluffy cream.
Prepare the coffee with a mocha pot (6 three-cup pots approximately), or alternatively, dissolve a heaping tablespoon of instant coffee in half a liter of boiling water.
Now let’s assemble our tiramisu.
Pour the coffee into a deep plate, soak the ladyfingers on only one side and quickly, without soaking them too much, and place them inside the mold, one next to the other. Form the first layer, which we will cover with a generous portion of cream.
Dust the first layer with a little unsweetened cocoa, form a second layer of soaked biscuits, submerge them in the underlying cream, but without pressing too much, and cover them with more cream and cocoa powder.
Continue until the ingredients are used up. The number of layers of the tiramisu will depend on the size of the chosen mold.
Cover the last layer of biscuits with cream and dust it with plenty of unsweetened cocoa. If there is leftover cream, we can use it to decorate our dessert. Put it in the fridge to set for a few hours, better a whole day. The dessert becomes even better over time.
Extra Idea. We can replace the chestnut flour with boiled fresh chestnuts. Weigh 150 grams of chestnuts, score the outer skin and boil them for 30 minutes, in water.
Let them cool for 10 minutes and then peel the chestnuts (being careful not to burn yourself too much). Blend the peeled nuts into the mascarpone, flavoring and sweetening the cream obtained as described above.
