Immerse yourself in the exquisite fusion of traditional Italian dessert and the rich, nutty flavors of chestnuts with our Chestnut Tiramisu recipe. This luxurious twist on the classic tiramisu brings a delightful new dimension to a beloved dessert, combining the familiar layers of soft, coffee-soaked ladyfingers with a luscious chestnut-infused mascarpone cream. Perfect for festive occasions or as a sophisticated treat for your dinner parties, this recipe is sure to intrigue and delight your palate.”
The essence of this Chestnut Tiramisu lies in its fine balance of flavors and textures. The homemade ladyfingers are gently soaked in espresso, laying the foundation for the creamy and velvety chestnut-mascarpone mixture. The subtle sweetness of the chestnut paste melds beautifully with the rich mascarpone, creating a harmonious and indulgent dessert that is both comforting and elegant.
Crafting this Chestnut Tiramisu is an enjoyable experience in itself, offering an opportunity to explore the luxurious combination of chestnuts and traditional tiramisu ingredients. Whether you’re a seasoned baker or new to the joys of dessert-making, this recipe guides you through each step with ease, resulting in a dessert that’s as impressive to present as it is delightful to savor. Let’s embark on this culinary journey and create a dessert that’s sure to become a cherished favorite.
Chestnut Tiramisu Recipe
Indulge in the unique flavors of our Chestnut Tiramisu recipe, a delightful twist on the classic Italian dessert with rich chestnut paste and light mascarpone.
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- Chestnut Paste
320 g chestnuts peeled
40 g granulated sugar
30 g unsalted butter
110 g heavy cream
- Lady Fingers
2 eggs (about 55g each)
10 g granulated sugar (for the egg yolks)
50 g granulated sugar (for egg white)
5 g lemon juice (for egg white)
5 g vanilla extract (for egg white)
60 g cake flour
Powdered sugar (for dusting)
Directions
- In a clean bowl, separate the eggs.
- 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.
- Line the baking tray with parchment paper or baking mat. Preheat the oven to 356℉(180℃).
- 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.
