Tiramisu with chestnuts
Inspired by the iconic flavours of Ardèche, this recipe gives a twist to the classic Italian dish with a touch of fruity chestnut, rustic and elegant. Bonus: This indulgent recipe is as easy to make as it is to enjoy, and it comes at a great price!
This perfect marriage of the creaminess of mascarpone and the subtle flavour of chestnuts makes this dessert a true ode to autumn. Here, we reveal our version of this dessert that will amaze your guests and bring a touch of comfort to your winter meals. A chestnut treat, perfect for ending on a sweet and refined note.
The ingredients
Serves 4
- 3 eggs
- 50g of sugar
- 1 packet of vanilla sugar
- 200g of mascarpone
- 1 pack of ladyfinger biscuits
- Cold milk chocolate
- 3 tbsp of Amaretto
- 200g of chestnut spread
- 50g of chestnut pieces
How to prepare?
- Separate the egg whites from the yolks.
- In a bowl, mix the egg yolks with the sugar and vanilla sugar.
- Gently add the mascarpone, then the chestnut spread.
- Whisk the egg whites into stiff peaks and carefully fold them into the egg yolk and sugar mixture.
- Soak the ladyfinger biscuits in cold chocolate mixed with Amaretto.
- Line the glasses with a layer of soaked biscuits, followed by a layer of cream, then more biscuits, and another layer of cream, and so on.
- Decorate with chestnut pieces.
- Place everything in the fridge for at least 4 hours.
The little extra
We recommend preparing it the day before so the cream sets even better!
- Chestnuts: It is essential to choose Ardèche chestnuts, of course! We suggest visiting our local markets to meet the passionate chestnut growers.
- Mascarpone: Keep it nice and fresh, and if your cheesemonger offers it, it’s even better to buy from a local vendor.
Service tips
In individual glasses: Serve the tiramisu in transparent glasses to highlight the different layers (cream, biscuits, chestnut purée). It’s practical for serving and very aesthetic.
In a family-style dish: If you choose a large dish to share, be sure to have a thin spatula to neatly cut the portions and preserve the layers intact when serving.
