Ingredients
- 200g cooked and peeled chestnuts
- 250g mascarpone cheese
- 3 eggs
- 100g sugar
- 100ml cold espresso coffee
- Unsweetened cocoa powder, to taste
Preparation
Mash the cooked chestnuts until you obtain a smooth purée. Separate the egg yolks from the whites.
Beat the yolks with the sugar until the mixture becomes light and fluffy. Gently add the mascarpone and the chestnut purée, mixing carefully.
Whip the egg whites with a pinch of salt until stiff, then gently fold them into the mascarpone and chestnut mixture.
In a baking dish, quickly dip the ladyfingers into the coffee and arrange them in a layer at the bottom. Cover with a layer of the mascarpone–chestnut cream, then repeat the process and finish with a final layer of cream.
Refrigerate the tiramisù for at least 4 hours. Before serving, dust the surface with cocoa powder.
