Chestnut & Amaretto Tiramisù Recipe

Ingredients

3 eggs
200g chestnuts, cooked & peeled
100g icing sugar
5 tbsp amaretto
10 tbsp cold espresso, approximately 150ml
250g mascarpone
250ml double cream
300g classic panettone
Cocoa powder, for dusting

Prep: 40 mins + chilling | Cook: nil

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Method

1. Separate the egg yolks and whites. Set the whites aside in a clean mixing bowl for later. Tip the chestnuts into a food processor. Add 75g icing sugar and the egg yolks. Add 1 tbsp amaretto and 3 tbsp espresso. Whizz together till smooth and creamy. Add the mascarpone and whizz together till smooth.

2. In a clean mixing bowl, whip the double cream till it stands in soft peaks. Stir the chestnut mascarpone through the whipped cream. Taste and sieve in more icing sugar, if needed.

3. Whisk the egg whites till stiff peaks form. Gently fold the whipped egg whites through the chestnut mix. Set aside.

4. Cut the panettone into 2cm-thick circles. Slice them into 1cm-wide fingers. Line the base of your serving dish with half the panettone.

5. In a small bowl, combine 7 tbsp espresso with 4 tbsp amaretto and 25g icing sugar. Drizzle half the liquid over the panettone in the dish. Spoon over half the chestnut mix. Level with the back of the spoon.

6. Add another layer of panettone to the dish. Drizzle over the remaining coffee and amaretto mix. Spoon over the remaining chestnut cream. Chill in the fridge for 4 hrs or overnight – letting it soak overnight will give it a really luxurious texture.

7. Take the tiramisù out of the fridge 30 mins before you want to serve it. Dust the top with a generous amount of cocoa powder. Let that soak in for a few mins, then serve.

8. Be Egg Aware
This tiramisù contains raw eggs, so may not be suitable for children, the elderly or people with compromised immune systems.