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Chestnut Tiramisu


  • 12 cooked and peeled chestnuts or 120g chestnut meal

  • 2 eggs room temp, seperated

  • 2 tablespoons sugar

  • 250 g good quality marscapone

  • 3 tablespoons brandy or marsala

  • 8 savoiardi biscuits

  • 250 ml strong espresso coffee

  • 15 g finely grated dark chocolate


  • 1.

    Place chestnuts in a food processor and process until fine. In a bowl, whisk the egg yolks and sugar until thick and creamy.

  • 2.

    Whisk in the processed chestnut and half the brandy (or marsala).

  • 3.

    Fold through the mascarpone being careful not to overbeat.

  • 4.

    In a separate bowl, whisk the egg whites until stiff.

  • 5.

    Beat one tablespoon of the whites through the mascarpone mixture then fold through the remainder.

  • 6.

    Combine hot coffee remaining brandy (or marsala) in a shallow dish.

  • 7.

    Leave to cool.

  • 8.

    Dip Savoiardi biscuits into coffee mixture making sure they are soaked.

  • 9.

    Place 4 Savoiardi pieces in the base of a 20cm - 22cm round dessert dish, or 1-2 in the base of a 250ml ‘café latte’ glass.

  • 10.

    If using the dish, cover with half of the mascarpone and chestnut mixture, smoothing it evenly.

  • 11.

    Sprinkle with grated chocolate.

  • 12.

    Continue with another layer.

  • 13.

    If using latte glasses, half fill each glass with chestnut mixture and layer as above.

  • 14.

    Top with grated chocolate and sprinkle lightly with a few very fine coffee grains.

  • 15.

    Cover with plastic wrap and leave to chill overnight in refrigerator.


Food Stylist: Sheridan Rogers

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Posted by redstaffyReport
deffinately on tonights menue for us.