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.
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.»
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.