The chestnut tiramisu is an autumnal and tasty version of the classic tiramisu.
Layer by layer, the coffee-soaked ladyfingers alternate with a mascarpone and chestnut cream, finishing with bitter cocoa and crumbled boiled chestnuts.
This tiramisu is an ideal dessert for Sunday lunch and for special occasions. Simple and with a rustic touch, it will win over everyone at the table!
For more recipes, check out the collections:
Sweet and Savory Chestnut Recipes
Tiramisu – Recipes
Read the article: Chestnuts – Beneficial Properties
Did you know that March 21 is celebrated as Tiramisu Day?
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz ladyfingers
- 1 cup mascarpone (or ricotta)
- 1 cup heavy cream
- 1/4 cup sugar
- 7 oz chestnut cream (or marron cream)
- 3.5 oz boiled chestnuts
- as needed unsweetened cocoa powder
- as needed coffee
Tools
- Hand Mixer
- Spatula
- Baking Dish
Steps
To make the chestnut tiramisu, whip the cream in a bowl.
In another bowl, pour the mascarpone and sugar, and use electric beaters to cream them. Then, add the cream and gently fold it in using a spatula with an upward motion.
Finally, incorporate the chestnut cream into the mascarpone cream, always mixing with an upward motion.
Spread a few tablespoons of cream on the bottom of a 8.6 x 5.9 inch baking dish.
Soak the ladyfingers in cold coffee and place them in the dish, side by side, without overlapping.
Then cover with a layer of cream, a dusting of unsweetened cocoa, and a portion of crumbled boiled chestnuts.
Next, create another layer of coffee-soaked ladyfingers and proceed in the same way: layer of cream, cocoa, and crumbled boiled chestnuts.
Put the tiramisu in the fridge and let it rest for at least a couple of hours before serving. Enjoy!
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Storage
The chestnut tiramisu can be stored in the refrigerator, in an airtight container or covered with plastic wrap, for up to 2 days.
