This chestnut, chocolate, and clementine tiramisu puts a festive spin on the Italian classic. The sweetness of the chestnuts and the freshness of the clementines make it a perfect Christmas dessert—delicious and gluten-free. Easy to prepare and visually elegant, it's the perfect way to end a festive meal with a touch of indulgence and fruitiness.
Ingredients
Preparation
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Prepare the biscuit layer: Squeeze the clementines to extract 100 ml of juice. Mix with the rum if you choose to use it. If you are making a homemade sponge cake, see the recipe here . Once baked and cooled, adjust the size of the sponge cake to fit your dish (terrine or large dish). Quickly dip the sponge cake in the clementine juice and rum mixture, then arrange them in the bottom of individual serving glasses or a dessert dish.
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Prepare the mascarpone cream: In a bowl, whisk the eggs with the sugar until the mixture turns pale. Add the mascarpone and chestnut cream, then mix well until smooth. Set aside.
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Whisk the egg whites until stiff peaks form, with a pinch of salt. Gently fold them into the mascarpone mixture using a wooden spoon.
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To assemble the tiramisu: Add a layer of mascarpone-chestnut cream to the soaked sponge cake. Arrange a few clementine segments, some pieces of soaked sponge cake, then cover with the remaining mascarpone cream.
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Refrigerate: Cover the verrines or the dish with cling film, then refrigerate for at least 4 hours (or overnight for well-developed flavors).
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Serving and decoration: when serving, sprinkle the tiramisu with unsweetened cocoa powder and place a few clementine wedges and some candied chestnut pieces on top.
