>> Friday, December 17, 2010
This is a variation on the classic, irresistible and delicious tiramisu, inspired by a recipe of Elle à table (this online magazine has some wonderful recipes, I strongly recommend it if you understand some French) an Italian dish sieved through the French love for chestnuts or marrons. I've modified it because the amount of added chestnut seemed simply ridiculous to me and because the eggs were added without separating whites from yolks and with little mixing, I preferred to separate the whites from the yolks, beating those until stiff as per the traditional method and make a custard with the yolks to increase slightly the conservation period of the tiramisu (I guess the true method of using the raw yolks does not give much leeway for conservation). In short, after cutting here and adding there, in the end the recipe only slightly resembles the original. But I assure you it is a terrific dessert for Christmas as it can be prepared the day before the big feast, leaving time for the yummy ladyfingers to thoroughly soak the syrup and for the custard-mousse to settle. It looks as if I had a lazy day, because I prepared the tiramisu with store-bought ladyfingers, store-bought mascarpone and store-bought chestnut puree... you can not be superwoman full time.
Yields 8 large servings
* You can replace the total weight of the puree plus the agave syrup for sweetened chestnut puree or chestnut compote, ie, 220 g, eliminating the agave. Naturally, I recommend testing the sweetness of the cream before adding the egg whites, and add more sugar or syrup if necessary. If you prepare the recipe with sweetened chestnut puree, I recommend to use powdered sugar to adjust the sweetness, because plain sugar will not dissolve well in the custard-cream-cheese mixture.
I assure you that the day I prepared it, the dessert was a hit with my guests. The result is a feathery airy and smooth cream with a subtle chestnut flavor, nicely complemented with the wet and sweet ladyfingers. Ideal to impress anyone and an elegant dessert for the holiday ahead of us.