Chestnut tiramisu

Chestnut tiramisu is an ideal dessert for autumn. We prepare it very simply, here's how!

An unusual variant of the classic traditional dessert, chestnut tiramisu is perfect for autumn. Ideal to prepare in advance and keep in the fridge until ready to serve, it is prepared much like the original . Just like its big brother, however , there are those who prepare it without eggs and those who still replace the ladyfingers with sponge cake .

We prefer to start from the original recipe using eggs, coffee, mascarpone and chestnuts but we will also leave you some suggestions to modify the recipe according to your tastes and needs. Ready to prepare the best autumn dessert?

How to prepare the chestnut tiramisu recipe

1. First, boil the chestnuts for 40 minutes after having cut them with a knife or, if you prefer, opt for those already boiled in the bag. In all cases, make sure you have a tender product without cuticles.
2. Place them in a saucepan together with the milk and cook for 15 minutes , without the milk ever coming to the boil.
3. Transfer only the chestnuts into the bowl of the immersion blender and blend, gradually adding the milk until you obtain a thick cream, similar to chestnut jam .
4. Now separate the egg whites from the yolks. Whip the first ones until stiff and set aside.
5. Work the egg yolks with the sugar until they are light and fluffy. Then, still with the whisk in action, add the mascarpone and chestnut cream.
6. Set the whisks aside and with the help of a silicone spatula, incorporate the whipped egg whites, mixing from bottom to top to avoid dismantling the mixture .
7. Now all that remains is to assemble everything: spread a layer of cream on the bottom of a baking dish, cover with the ladyfingers soaked in coffee and then cover with half the cream. Make another layer of biscuits, the last layer of cream and cover with a sprinkling of bitter cocoa.

For greater safety you can also choose to pasteurize the eggs ! Or, if you prefer to make tiramisu without eggs, replace them with 200 ml of freshly whipped cream . Then mix the sugar, mascarpone and chestnut cream and proceed as per the recipe.

Conservation

This autumn tiramisu will keep in the refrigerator for a maximum of 3 days.

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