Tuesday, October 10, 2017

Chestnut Tiramisù recipe

Right in time for the chestnut season, here's a recipe with a twist on the classic tiramisù dish: Chestnut cream is combined with mascarpone to give this Chestnut tiramisù a light and fluffy mousse served over marsala and coffee infused biscuits.

Sponge finger biscuits : 600 gr
good espresso coffee: 100 ml - 200ml
caster sugar: 50 gr
Marsala wine: 30 ml (optional)
sweetened "crème de marrons": 150 gr
mascarpone: 400 gr
4 eggs
Unsweetened cocoa powder : 20 gr

1.) Whisk the egg yolks with the sugar until the mixture turns pale and fluffy.
2.) Add the Marsala wine if wanted
3.) Add the chestnut cream and mascarpone; mix well.
4.) In a separate bowl, whisk the egg whites until stiff and then gently fold into the mascarpone/chestnut mixture.
5.) To assemble the dessert dip each biscuit in the coffee and sign up in the mould.
6.) Top the first layer of biscuits with half of the mascarpone/chestnut mix.
7.) Repeat the layer of biscuit and then finish with a layer of mascarpone/chestnut mixture.
8.) Sprinkle cocoa powder to decorate.
9.) Refrigerate for at least half an hour before serving.

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