Chestnut Espresso Tiramisu
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
No eggs and no alcohol go into this tiramisu.
Read more
The cream is whipped cream, mascarpone and mashed chestnut, nothing else, and the whipped cream has to stop at soft peaks, because beaten any firmer it seizes when it meets the mascarpone. Chopped chestnut held back at the start is scattered over the cocoa at the end.
Ingredients
Instructions
- 1
Mash 100g of the 140g cooked chestnuts until smooth and finely chop the remaining 40g for topping.
Cool 120ml espresso and set aside 1 tbsp cocoa powder.
- 2
Whip 180ml heavy cream with 45g sugar to about 70%, forming soft peaks.
Over-whipping will make it too stiff when folded with the mascarpone.
- 3
Mix mashed chestnuts into 250g mascarpone until smooth, then fold in the whipped cream in two additions using a spatula.
The cream is ready when smooth and evenly combined.
- 4
Dip each of the 12 ladyfingers in espresso for just 1 second and arrange in a single layer in the base of your container.
Soaking longer will make them soggy.
- 5
Spread half the chestnut cream evenly over the ladyfinger layer, then repeat with another layer of dipped ladyfingers and the remaining cream.
- 6
Refrigerate for at least 4 hours until set.
Just before serving, dust evenly with 1 tbsp cocoa powder through a sieve and finish with the chopped chestnuts.
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