The chestnut tiramisù is a delicious variation of the traditional tiramisù, which I chose to prepare in single servings, but you can of course make it in a single dish. For this recipe, we will use pre-cooked chestnuts, easily found in supermarkets, and ready-to-use chestnut cream in a jar. It is a simple dessert that adds an original touch to a classic always appreciated. Perfect as both a dessert and a delightful snack, this version uses pasteurized eggs thanks to the sugar syrup cooked to 250°F as in Luca Montersino’s tiramisù.
Before moving on to the recipe, I also remind you of other delicious desserts to present both as an after-dinner treat and at your buffets
- Difficulty: Easy
- Cost: Medium
- Preparation time: 35 Minutes
- Portions: 7 jars of 8.5 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 537.04 (Kcal)
- Carbohydrates 57.13 (g) of which sugars 41.60 (g)
- Proteins 6.31 (g)
- Fat 34.28 (g) of which saturated 10.26 (g)of which unsaturated 2.80 (g)
- Fibers 1.74 (g)
- Sodium 55.95 (mg)
Indicative values for a portion of 168 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 oz egg yolks
- 3/4 cup sugar
- 3 1/2 tbsp water
- 1 cup mascarpone
- 1 cup heavy cream
- 3/4 cup chestnut cream
- 3/4 cup boiled chestnuts
- 14 ladyfingers
Tools
- 1 Thermometer
- 1 Stand Mixer
- 7 Jars
Preparation
The first step to making this tiramisù is to prepare a syrup: put the sugar and water in a saucepan and heat it, stirring occasionally. The syrup should reach 250°F. Meanwhile, place the egg yolks in the bowl of the stand mixer. When the syrup reaches temperature, pour it slowly over the yolks and begin to whisk them with the electric beaters. The yolks should become light and completely cool down.
After thoroughly whipping the yolks with the sugar, you can add the chestnut cream and the mascarpone, gently mixing to incorporate them evenly.
Clean the electric beaters well and whip the cream in another bowl. When the cream is whipped (but not too much), add it little by little to the egg yolk cream. To incorporate it, I suggest using a hand whisk, making circular movements from bottom to top, and adding it in at least two batches to avoid deflating it too much.
Once the cream is ready, it is time to assemble the tiramisù. Start by quickly soaking the ladyfingers in the coffee and placing one biscuit on each jar base. I use a biscuit split in half, placed on the base of each jar. Cover the biscuit with a bit of cream using a spoon or, if you prefer, a piping bag. Sprinkle with a light amount of unsweetened cocoa powder, then add another layer of biscuits followed by a final layer of cream. Close the jar without adding more cocoa powder.
Store the jars with tiramisù closed in the refrigerator until ready to serve, and finish with an additional sprinkle of cocoa powder before enjoying.
NOTES
I recommend dusting the cocoa only at the moment of serving, opening the jar. This way, the cocoa does not become damp and will remain more scenic. If you want to make it even more delicious, you can replace the cocoa with extra dark chocolate shavings, grated at the time of serving.
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