This tiramisu with chestnuts, chocolate and clementines revisits the Italian classic with festive flavors. The sweetness of the chestnuts and the freshness of the clementines make it a perfect dessert for Christmas, delicious and gluten-free. Easy to prepare and visually elegant, it is perfect for closing a festive meal with a gourmet and fruity touch.
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 make a homemade sponge cake, see the recipe here . Once cooked and cooled, adapt the size of the sponge cake to your dish (terrine or large dish). Quickly dip the sponge cake in the clementine juice-rum mixture, then place them at the bottom of glasses or a dessert dish.
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Prepare the mascarpone cream: In a bowl, beat the eggs with the sugar until the mixture turns white. Add the mascarpone and chestnut cream, then mix well to obtain a smooth texture. Reserve.
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Beat the whites until stiff, with a pinch of salt. Gently incorporate into the mascarpone mixture with a wooden spoon.
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Assemble the tiramisu; Add a layer of mascarpone-brown cream to the soaked sponge cake. Arrange a few quarters of clementines, a few pieces of soaked sponge cake then cover with the rest of the mascarpone cream.
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Refrigerate: Cover the glasses 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 wedges of clementines and some candied chestnut pieces.
