Bam Tiramisu (Chestnut Tiramisu)
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Mashing home-cooked chestnuts into the mascarpone, instead of using a smooth commercial paste, leaves a fine graininess in every spoonful.
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A few chopped chestnuts scattered over the top give it something to bite.
Ingredients
Instructions
- 1
Of 100g cooked chestnuts, mash 70g finely with a fork for blending into the cream, and finely chop the remaining 30g to reserve as a topping.
- 2
Pour 120ml cold heavy cream into a chilled bowl, add 15g sugar, and whip to 70 percent peaks so the cream holds soft, slightly drooping tips.
- 3
Combine 180g mascarpone, remaining 15g sugar, 2ml vanilla extract, and the mashed chestnuts in one bowl, stir until smooth, then fold in the whipped cream in two additions to keep the mixture airy.
- 4
Dip each of 10 ladyfingers into 80ml espresso for exactly 1 second, then arrange as a single layer at the bottom of each cup or dish.
- 5
Spread half the chestnut cream over the first biscuit layer, add a second layer of soaked ladyfingers, then spread the remaining cream evenly on top.
- 6
Cover with wrap and refrigerate for at least 4 hours, then sift 8g cocoa powder evenly over the top and finish with the reserved chopped chestnuts.
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