Lightweight, simple and delicious Chestnut Tiramisu in layers of juicy sponge fingers impregnated with a strong espresso and rich sweet chestnut cream, combined with the wonderful Italian mascarpone cheese.
Sweet without much sugar, which leaves the aromas of mascarpone, espresso and chestnut emerge.
Fill glasses with alternating layers of sponge fingers, chestnut cream and fluffy mousse mascarpone. I believe that those who try it will fall in love.
Yours!
Sweet without much sugar, which leaves the aromas of mascarpone, espresso and chestnut emerge.
Fill glasses with alternating layers of sponge fingers, chestnut cream and fluffy mousse mascarpone. I believe that those who try it will fall in love.
Yours!
| work: 45′ | time: 4h:45′ | easy: |
Ingredients (6 servings)
|
Break the eggs and divide the yolks from the whites. In a bowl, beat the egg yolks with the sugar until the mixture turns white and fluffy. |
Integrate the mascarpone to the mixture of the yolks with the sugar and beat well to make a fluffy mousse. |
In another bowl, beat the egg whites with a pinch of salt to a stiff meringue. |
Add the meringue to the yolk mixture by lifting it from the bottom up with a soft spatula gently and carefully… |
… until fully integrated and become a very fluffy mix. |
Keep half of this mixture… |
… and stir in the remaining the sweet chestnut cream. Pour coffee into a shallow bowl and dip instantly the sponge fingers. |
You lay it in glasses and spread over the two creams one after the other. Repeat the layer of wafer and end with creams. Put in refrigerator for 4 hours. To serve sprinkle chopped sweet preserve chestnut. |
