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.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(25 votes) 3.9/5

Les ingrédients

Pour people
  • 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



    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.

Chef's tip

«You can also make this tiramisu using different flavoured alcohols. Try amaretto or marsala instead of cognac.»

Your comments