I had about 1 cup chestnut puree in my freezer and wanted to make a simple dessert, preferably no bake. It occured to me that I could make a layered dessert, very much like tiramisu cake. I was so satisfied with the outcome that I decided to make it my regular fall/autumn dessert.
Every Tiramisu will taste even better if you use homemade Ladyfingers:
Ladyfingers (Italian Savoiardi biscuits)
This type of tiramisu has another advantage over classical one – it contains less fat, since there is no mascarpone cheese in it.

Chestnut Tiramisu
Servings: 4 -6
Ingredients
- 1 cup whipping cream
- 200-250 g chestnut puree sweetened, 7-9 oz; about 1 cup
- 1 tsp rum
- 1/2 cup milk 1/2 cup coffee + 1/2 tsp cocoa
- ladyfingers
Instructions
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Whip cream until stiff peaks appear.
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Mix chestnut puree with rum. Add 1-2 Tbsp whipping cream and blend in.
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Lay bottom of a serving bowl with ladyfingers. In a small bowl, combine milk, coffee and 1/2 tsp cocoa. Sprinkle ladyfingers with milk mixture (you don’t need to use all of the milk, just enough to soften ladyfingers).
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Spread with chestnut mixture, top with whipped cream and sprinkle with chocolate sprinkles. Keep in refrigerator and serve chilled.