I went chestnut-picking and made lots of chestnut cream: enough for a cake, a charlotte and a tiramisu.
If the harvest was as good for you, here’s a seasonal dessert, a change from the classic tiramisu.
Don’t buy a bottle of pear liqueur if you know you won’t use it afterwards, either because you don’t make enough desserts or because you don’t drink liqueur, or not pear liqueur ^^
In that case, go for another flavour like chocolate (with rare exceptions, we all have some in stock, and sometimes even big stocks ^^).
Mix a tbsp of Van Houten-type cocoa into 10 cl of cold water or cold milk.
In each large glass, put two biscuits broken into pieces, quickly dipped in the pear liqueur.
Spoon a tablespoon of chestnut cream over the biscuits.
Separate the egg whites from the yolks and whisk the whites to stiff peaks.
Beat the yolks for a few minutes with the sugar.
Add the mascarpone, then gently fold in the egg whites.
Pour into the glasses and chill until you’re ready to serve (note: the eggs aren’t cooked, so keep them in the fridge and eat them fairly quickly).
When you’re ready to serve, dust the tiramisu with cocoa powder (Van Houten type) through a fine sieve.
Recipe by
