Chestnut Tiramisu
| Prep Time | 20 mins |
| Chilling Time | 25 mins |
| Total Time | 45 mins |
| Yield Size | 1 serving |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| Chestnuts, leave 2pcs for toppings | 200 | g |
| Happy Barn Full Cream Milk 3.5% 1L | 120 | ml |
| Cream Cheese | 80 | g |
| Pascal Ready to Use Mascarpone Cream UHT 1L | 125 | ml |
| Marini Savoiardi Ladyfingers 400g (as needed) | ||
| Espresso or Latte, as needed | ||
| TOPPINGS: | ||
| Dark & Milk chocolate, as needed | ||
| Roasted Chestnut, as needed |
STEPS:
- To make the Chestnut Puree, in a pan over medium-low heat, heat roasted chestnuts in milk and bring it to a simmer. Remove from heat, and allow the mixture to cool. Blend until a smooth, paste-like consistency is achieved. Set aside.
- In a bowl, soften the cream cheese until smooth and set it aside.
- In another bowl, whip the Mascarpone until fluffy. Fold in the softened cream cheese into the whipped mascarpone.
- Add the chestnut puree and gently fold until fully combined. Set the mixture aside.
- Dip the Ladyfingers one by one into the espresso, and layer them in a cup or your preferred container. Spread a layer of chestnut-mascarpone mixture, add another layer of dipped ladyfingers, then repeat the process.
- Before serving, smoothen the top layer of cream. Garnish with shaved milk and dark chocolate and chopped roasted chestnuts. Enjoy
