(servings for: 6 people):
200 g of ladyfingers
150 ml cold espresso coffee
1 tablespoon of rum or chestnut liqueur (optional)
for the cream:
250 g mascarpone cheese
250 g chestnut puree (boiled and blended, or ready-made unsweetened cream)
100 ml fresh whipping cream
3 egg yolks
100 g sugar
1 tablespoon of rum or Marsala (optional)
To decorate:
bitter cocoa powder
crumbled marron glacé or dark chocolate chips (optional)
Here is a delicious recipe for chestnut tiramisu, a creamy and refined fall dessert that combines the tradition of tiramisu with the enveloping flavor of chestnuts.
Prepare the chestnut cream
Beat the egg yolks with the sugar until light and fluffy.
Add the mascarpone and chestnut puree and mix until smooth.
Whip the cream and gently incorporate it into the mixture, from the bottom to the top.
Add rum or liqueur if you want a more aromatic touch.
Prepare the topping
Mix the coffee with the rum (if using) in a bowl.
Assemble the tiramisu
In an oven dish (or in individual cups), arrange a layer of ladyfingers quickly soaked in the coffee bath. Top with a generous layer of chestnut cream.
Repeat the layers until you run out of ingredients, ending with the cream.
Finishing and resting
Leave in the refrigerator for at least 4 hours (preferably overnight).
Before serving, dust with unsweetened cocoa and, if desired, add chopped marron glacé or dark chocolate chips.
