Chestnut Tiramisu

Chestnut Tiramisu


Chestnut Paste

320g chestnuts peeled

40g granulated sugar

30g unsalted butter

110g heavy cream


Lady Fingers

2 eggs (about 55g each)

10g granulated sugar (for the egg yolks)

50g granulated sugar (for egg white)

5g lemon juice (for egg white)

5g vanilla extract (for egg white)

60g cake flour

Powdered sugar (for dusting)


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.


Chestnut Paste Topping

150g chestnut paste

30g granulated sugar

70g heavy cream


Chestnut Tiramisu

250g mascarpone cheese softened

30g granulated sugar

50g chestnut paste

200g heavy cream



Chestnut Paste

1. Bring together fresh peeled chestnuts and water, heat until boil, let it boil until thoroughly cooked (about 30 minutes). Save a cup of water and sift out the rest. Bring all the cooked chestnuts into the food blender, pour in a cup of water and let beat until smooth. Gradually add in the heavy cream and beat until smooth.

2. Pour all the mixture into a non-stick pan, add in sugar and butter and keep stirring and mixing over medium low heat until thickened. Wrap it with plastic wrap when it is cool to touch and keep it cool in the fridge.


Lady Fingers

  1. In a clean bowl, separate the eggs.
  2. Add lemon juice, vanilla extract, and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Set aside. Add sugar into the egg yolks, and use a hand mixer to beat until pale yellow. Pour into the whipped egg white and gently fold it in until just combined. Sift in cake flour and gently fold in the flour until well combined. Transfer the batter into a piping bag.
  3. Line the baking tray with parchment paper or baking mat. Preheat the oven to 356(180).
  4. Pipe out about 18 lady fingers (10*1.5cm) on the baking tray. Give it a tap or two. Dust with powdered sugar. Send into the oven and let bake for 15 minutes.


Chestnut Paste Topping

Bring together 150g chestnut paste and sugar, and use a hand mixer to beat until well combined. Add in heavy cream and beat until light and fluffy. Sift once. Transfer into a piping bag with a grass/hair piping tip.


Chestnut Tiramisu

In a clean bowl, bring together softened mascarpone cheese, sugar and chestnut paste, and use a hand mixer to beat until light and fluffy. Add in heavy cream, and beat until well combined. Transfer into a piping bag.


Assemble the Tiramisu

Soak the ladyfingers in espresso. Place closely to form a layer. Spread half of the chestnut tiramisu cream on to cover the layer. Place another layer of ladyfingers and cover with rest of the cream. Smooth the surface. Cover the surface with chestnut paste topping. Garnish with cooked chestnuts. Slice and serve.

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