Tiramisu with chestnut puree

Tiramisu with chestnut puree

Tiramisu with chestnut puree is a recipe inspired by the classic Italian dessert tiramisu.


Preparation time

50 minutes




500 g fish

700 g Mascarpone

500 g pure chestnut

150 g old

5 Yellows

3 egg whites

1 vanilla essence

4 tablespoons amaretto

250 ml of espresso

1 tablespoon cocoa

Method of preparation

Leave the coffee to cool, then place it in a deep bowl and add the rum and amaretto. Mix the yolks with sugar, add the chestnut puree and rub well. Then add the Mascarpone cheese and stir to obtain a fine cream. Add vanilla. Beat the whites with the strong foam and incorporate them in the mascarpone cream.

Prepare the tiramisu tray; first place a layer of chickpeas, then a layer of cream over the chickpeas, about 1 cm thick and continue so until the ingredients are finished. The last layer should be cream.

Give the cake to the fridge for at least 4-5 hours. Before serving, dust the cake with a little cocoa, using a fine tea strainer.

The type of kitchen


Tiramisu tags