Rating: 3.80 / 5.00 (86 Votes)

Total time: 1 hour




For the chestnut tiramisu, first prepare the cream.

For the cream, soak the gelatine in water, squeeze out and dissolve in hot Amaretto. Stir in the mascarpone, sugar and finely chopped chestnuts (you can also use chestnut puree).

Then carefully fold in the dissolved gelatine. Allow the cream to thicken slightly in the refrigerator. Mix the espresso, sugar and amaretto to soak the biscuits.

Line a suitable loaf pan with cling film and cover the bottom with a layer of biscotti. Spoon the coffee-amaretto-sugar mixture over the top. Then spread a layer of cream on top and repeat this process until the cream is used up.

Finish with a layer of sponge cake. Leave the tiramisu to stand overnight in the refrigerator. Before serving, turn out the tiramisu from the loaf pan and sprinkle with plenty of cocoa powder.

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