Bam Tiramisu (Chestnut Tiramisu)
Bam tiramisu layers espresso-soaked ladyfingers with a chestnut-enriched mascarpone cream, merging the classic Italian dessert format with a Korean autumn ingredient. Boiled chestnuts are pureed until smooth and folded into whipped mascarpone and heavy cream to form the filling. The ladyfinger biscuits, briefly dipped in espresso, soften as they absorb moisture during refrigeration. A dusting of cocoa powder on top bridges the coffee and chestnut flavors. The dessert requires no baking and sets entirely in the refrigerator over four or more hours. Assembling it in individual cups rather than a large dish makes portioning straightforward and adds a layered visual when served.
Adjust Servings
Instructions
- 1
Mash 70g chestnuts finely and chop 30g for topping.
- 2
Whip heavy cream with half the sugar to soft peaks.
- 3
Mix mascarpone, remaining sugar, vanilla, and mashed chestnut, then fold in whipped cream.
- 4
Dip ladyfingers in espresso for about 1 second and line the cup bottoms.
- 5
Add chestnut cream and repeat one more layer.
- 6
Chill for at least 2 hours, then dust cocoa and top with chopped chestnuts.
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