Chestnut Tiramisù: A Fresh Take on Italy’s Most Famous Dessert

Chestnut Tiramisù

2015-10-21 17:21:06

Serves 3

The most famous Italian dessert made even more delicious with chestnuts, quick and easy.

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Prep Time

10 min

Prep Time

10 min

1778 calories

199 g

207 g

93 g

37 g

32 g

524 g

2600 g

24 g

0 g

54 g

Nutrition Facts

Serving Size

524g

Servings

3

Amount Per Serving

Calories 1778

Calories from Fat 832

% Daily Value *

Total Fat 93g

143%

Saturated Fat 32g

160%

Trans Fat 0g

Polyunsaturated Fat 19g

Monounsaturated Fat 35g

Cholesterol 207mg

69%

Sodium 2600mg

108%

Total Carbohydrates 199g

66%

Dietary Fiber 7g

26%

Sugars 24g

Protein 37g

Vitamin A

28%

Vitamin C

4%

Calcium

105%

Iron

71%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 12 savoiardi biscuits
2. 2 fresh eggs
3. 180-200 g mascarpone cheese
4. 3 marron glaces
5. 2 tablespoons sugar
6. 2 tablespoons chestnut cream
7. 2 tablespoons chocolate chips
8. 1 teaspoon rum
9. Espresso coffee to taste
10. Cocoa powder to taste

Notes

1. The ingredients will fill 3 large glasses, but you can also use a rectangular pan.
2. Keep tiramisu in fridge and it flavor for at least 2-3 hours after making. Overnight is even better!
3. The eggs must be fresh, preferably organic.

beta

calories

1778

fat

93g

protein

37g

carbs

199g

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2- Beat the egg yolks and combine with sugar and the chestnuts cream until light and fluffy.

3- Add the mascarpone and continue to beat until the mixture is smooth.

4- Beat the egg whites until stiff and flatten them gently with a spatula from top to bottom, being careful not to dismantle them.

5- Start composing the tiramisu. At the base of the glasses put a little cream, add the pieces of marrons glaces and the chocolate chips, followed by a layer of savoiardi lightly soaked in coffee (you must break them apart to put them in the glasses). Add another layer of cream, marrons glaces, chocolate chips and biscuits and cover with more cream.

6- Sprinkle with sifted cocoa powder and finish with chopped marrons glaces.