Signature Roasted Chestnut Tiramisu

Signature Roasted Chestnut Tiramisu

A sophisticated reimagining of Italy’s favorite pick-me-up. This dessert replaces the standard sweetness with a deep, nutty complexity by incorporating smooth chestnut purée into a traditional mascarpone cloud. It is a no-bake, make-ahead luxury perfect for fall and winter entertaining.

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Prep Time 30

Total Time 30

Servings: 6

Course: Dessert

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

For the Cream Layer
500 g Mascarpone cheese room temperature
250 g Chestnut spread Crème de marrons
3 Large eggs separated
2 tbsp Granulated sugar
1 tsp Vanilla extract
For the Biscuits & Soak
1 pack approx. 24 Ladyfingers (Savoiardi)
300 ml Strong espresso cooled
2 tbsp Dark rum or Amaretto optional
For the Topping
2 tbsp Unsweetened cocoa powder
Optional: 2–3 Marrons glacés candied chestnuts or dark chocolate shavings

Equipment

Mixing Bowls: One large for the mascarpone and one medium for whipping cream/whites.
Electric Hand Mixer: Or a stand mixer for achieving stiff peaks.
Shallow Dish: For dipping the ladyfingers into the espresso.
9x9 inch Ceramic Pan: Or individual glass verrines for serving.
Fine-Mesh Sieve: For dusting the cocoa powder evenly.
Rubber Spatula: For gentle folding to maintain aeration.

Method

Whisk the Sabayon: In a large bowl, beat egg yolks and sugar until thick and pale yellow.
Incorporate the Nutty Base: Fold the room-temperature mascarpone and chestnut purée into the yolk mixture until completely smooth.
Whip and Fold: In a separate bowl, whip the egg whites (or heavy cream) to stiff peaks. Gently fold into the chestnut mixture using a spatula to keep it light.
The Quick Dip: Briefly dip ladyfingers into the espresso-rum mixture (1 second per side) and line the bottom of your dish.
Layering: Spread half of the chestnut cream over the biscuits. Repeat with a second layer of soaked ladyfingers and the remaining cream.
The Set: Cover with plastic wrap and refrigerate for at least 6 to 8 hours (overnight is best).
Final Touch: Just before serving, dust heavily with cocoa powder and top with chocolate shavings.

Notes

Sweetness Control: If using a pre-sweetened "Crème de Marrons" (French style), omit the extra sugar in the egg yolks to prevent the dish from becoming cloying.
Alcohol-Free: For a family-friendly version, replace the rum with a teaspoon of vanilla extract or toasted hazelnut syrup.
Texture Check: Ensure your espresso is completely cold before dipping; warm coffee will turn the ladyfingers into mush instantly.