Chestnut tiramisu Recipe
A twist on the classic tiramisu dish - chestnut cream is combined with mascarpone to give a light and fluffy mousse served over cognac and coffee infused biscuits.
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5mins
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0mn
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30mins
- For the cake(s)
- Sponge finger(s) : 300 g
- Espresso coffee : 100 ml
- Caster sugar : 30 g
- Cognac : 25 ml
- For the cream
- Sweetened 'crème de marrons' : 80 g
- Mascarpone : 250 g
- Double cream : 130 ml
- Egg yolk(s) : 3 whole
- Caster sugar : 50 g
- To serve
- Unsweetened cocoa powder : 20 g
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1. FOR THE CREAM
Whisk the egg yolks with the sugar until the mixture turns pale and fluffy.
Add the chestnut cream and mix well.
In a separate bowl, whisk the double cream until thick and then gently fold in the mascarpone.
Add the chestnut mixture to the mascarpone cream and mix gently. -
2. FOR THE CAKE(S)
To assemble the dessert: Mix the coffee with 30g sugar and the cognac.
Dip the biscuits into the coffee and then place in the bottom of your glasses. Top with a layer of the cream and then a sprinkle of cocoa powder. Repeat this until you glasses are full. Finish with a layer of cream and a dusting of cocoa powder. Refrigerate for at least half an hour before serving.
«You can also make this tiramisu using different flavoured alcohols. Try amaretto or marsala instead of cognac.»
