Chestnut Tiramisu

chestnut tiramisu.00 00 00 53.Still001 结果 pinit View Gallery 2 photos
chestnut tiramisu.00 00 00 53.Still001 结果 pinit
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Chestnut Tiramisu

Difficulty: Beginner
Servings: 6
Best Season: Fall

Description

Chestnut Tiramisu is a sophisticated and luxurious twist on the classic Italian dessert, featuring layers of creamy mascarpone cheese, coffee-soaked ladyfingers, and sweet chestnut puree. This dessert is perfect for special occasions, offering a rich and indulgent treat that is sure to impress.

The base of the chestnut tiramisu is made from layers of ladyfingers soaked in coffee. The ladyfingers are layered with a creamy mixture of mascarpone cheese, whipped cream, and sweet chestnut puree, creating a light and airy texture.

Each layer is repeated until the dish is filled, and the top is garnished with a dusting of cocoa powder and a few whole chestnuts for an elegant presentation. The dessert is then chilled in the refrigerator for several hours or overnight to allow the flavors to meld and the texture to set.

The result is a tiramisu that is rich, creamy, and bursting with the sweet, nutty flavor of chestnuts. Chestnut Tiramisu is perfect for dinner parties, holidays, or any celebration where you want to offer a unique and luxurious dessert.

This dessert's combination of creamy layers and chestnut flavor makes it a favorite among dessert lovers, providing a delightful and satisfying experience.

Ingredients

Cooking Mode Disabled

Chestnut Paste

Lady Fingers

Chestnut Paste Topping

Chestnut Tiramisu

Instructions

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

  1. 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

  1. 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

  1. 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.

Note

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

Keywords: tiramisu, chestnut tiramisu
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