The Tiramisu with Chestnut Cream is my autumn variation of the much more famous traditional Tiramisu. The cream that fills this delicious dessert is scented with chestnut flour, which enriches this spoon dessert with a well-present rustic and aromatic note; it is a true delight that does not contain raw eggs. It’s a very soft dessert, easy to make, perfect as a Sunday dessert, for a party, and so on; furthermore, by using gluten-free and lactose-free ingredients, the Tiramisu of this recipe can also be eaten by those who usually can’t. I recommend preparing the Tiramisu with Chestnut Cream in advance, so that the aromas and flavors blend perfectly. Now follow me into the kitchen and let’s see how to prepare this delight.
- 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 1/8 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 Pan
Steps
Let’s prepare the cream. In a bowl, place the mascarpone, liqueur, sugar, chestnut flour, and vanillin.
Mix with a spoon to combine the ingredients and obtain a soft and fluffy cream.
Prepare the coffee with the moka pot (about 6 three-cup moka pots), 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 shallow dish, quickly dip the ladyfingers on one side without soaking them too much, and place them inside the pan, side by side. Form the first layer, which will be covered 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 in this way until all the ingredients are used up. The number of Tiramisu layers will depend on the size of the chosen pan.
Cover the last layer of biscuits with cream and dust it with plenty of unsweetened cocoa. If there’s leftover cream, we can use it to decorate our dessert. Place it in the fridge to set for a few hours, better yet, an entire day. The dessert becomes even more delicious over time.
Extra Idea. We can substitute chestnut flour with boiled fresh chestnuts. Weigh 150 grams of chestnuts, cut the outer shell, and boil them for 30 minutes in water.
Let them warm for 10 minutes and then peel the chestnuts (being careful not to burn yourself too much). Blend the peeled fruits with mascarpone, flavoring and sweetening the obtained cream as described above.
