MELISSA’S UNIQUE CHESTNUT TIRAMISU
Chestnut in sweet preparations can also be used to deliciously revisit some classic recipes. Italy has continued the Roman love affair with the sweet chestnut, making the most out of this abundant and versatile nut by roasting, boiling, and pureeing them too use in both sweet and savory dishes, then when no longer fresh, by drying them out and grounding into flour (gluten-free!). Italians start picking up chestnuts after the autumn leaves start falling from the trees, as well as chestnuts. The markets are filled with fresh, big, beautiful dark brown chestnut fruits between October to January, and Italians explore their imagination to include it in their dishes in the most surprising ways.
This decadent and nutty take on the classic Italian dessert is the perfect sweet sin for the holidays. Start by inspiring yourself with Mélissa’s recipe and make your own at home. :-)
1 pack of sponge biscuits or “Biscuits à la cuillère rose de Reims”
250 g of chestnut cream
250 g of mascarpone
50 g of sugar
30 cl of water + 1 teaspoon of rose syrup (or other or just sugar)
1 tablespoon of Rum
6 candied chestnuts
Mix the egg yolks with the sugar and beat them until they turn white. Add the chestnut cream, mascarpone, and rum. Mix to obtain a smooth and homogeneous preparation.
Whisk the egg whites until stiff and, using a spatula, gently fold them into the mascarpone mixture.
Dip the biscuits with a spoon into the rose syrup water and place them at the bottom of the ramekins. Do not soak them too much to prevent the tiramisu from becoming too liquid. Cover with your preparation and repeat the operation until your ramekin is completely full (or flat if you prefer not to make individual portions).
Reserve the chestnut cream tiramisu in the fridge for at least 5 hours.
Sprinkle with pieces of marron glacé and serve well chilled.