About the Recipe
What You'll Love
Ingredients
1 1/2 cup Whipping Cream
6 Egg Yolks
2 cups Mascarpone
1 1/2 cups Chestnut Spread (I used Bonne Maman)
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 1/2 cups Espresso (cold)
1 package Lady Fingers
Cocoa Powder for decorating
Preparation
Are you ready to create a dessert that is sure to impress? This chestnut cream tiramisu recipe may seem complicated, but don't be intimidated! With my step-by-step instructions, you'll be able to make this decadent dessert in no time. Just follow along and you'll be enjoying a slice of this indulgent Italian classic before you know it.
Begin by adding a small amount of water to a large saucepan. We are going to be making a bain-marie. For those unfamiliar with what it is, a bain-marie, also known as a water bath, is a cooking technique that involves placing a bowl over a larger, shallow pan of water. The water is heated to a gentle simmer, and the steam from the water provides a gentle, even heat that helps to cook the food in the bowl more slowly and evenly, in this case our egg yolks.
Once your bain-marie is set up start by separating your eggs. We are going to just be needing the egg yolks. You can save the egg whites for another project (I always suggest making meringues with them). Make sure that the bowl you are using to house your egg yolks can withstand the heat of the steam bath (I suggest metal or glass, the metal will heat more quickly).
To your bowl of egg yolks add your granulated sugar and whisk together until you have a nice smooth consistency. Once you have your egg and sugar mixture prepared, place the bowl over your saucepan of gently simmering water.
Heat the egg mixture over the bain-marie for 10-15 minutes stirring frequently, until the mixture becomes more of a light creamy yellow in color. Once it has thickened slightly and lightened, remove it from the heat and continue stirring until the mixture has cooled completely. You will see that as the mixture cools, it becomes thicker (custard). To help speed up the cooling process, you can place your bowl of egg custard over a bowl of icewater.
In the meantime, place your mascarpone and chestnut spread in a separate bowl and use a hand mixture to blend the two together along with the vanilla extract.
In yet another bowl, mix your whipping cream until peaks form. Add your whipping cream to the chestnut cream mixture and gently fold it in with a rubber spatula.
Once your egg mixture has cooled, fold it into the chestnut cream mixture until everything is smooth and nicely incorporated together. Meanwhile prepare your espresso making sure that it has cooled for the next step. Place the espresso into a small shallow bowl. We will be quickly dipping the ladyfingers into the espresso and I find it easier to gauge the amount of liquid by lightly dunking each side of the biscuits into the coffee horizontally rather than dunking it in vertically. You really don't want to soak the biscuits, you simply want to add some light coffee flavoring to them. Their porous nature easily soaks in the liquid, so they really do not need much (approximatel 2 seconds per side) . You could also lightly brush the espresso over the ladyfingers with a pastry brush, but I find that quickly swishing each side into the coffee ends up being the perfect amount.
After you quickly wet your ladyfingers, line the bottom of a casserole dish with them. Next, add a layer of your prepared chestnut cream and again, add a layer of lightly soaked ladyfingers. To finish off, add another layer of chestnut cream, making sure to smooth it equally over the entire surface covering the ladyfingers. Sprinkle some cocoa powder over top, and set your tiramisu to cool into the fridge for a few hours before serving (minimum 2 hours).
This dessert gets better with more time. So making it a day ahead is actually a good idea. It gives all the flavors and textures time to mingle, and the result is heaven on a plate. Hope you enjoy this recipe as much as I do!
Bon ap!
