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:
This type of tiramisu has another advantage over classical one – it contains less fat, since there is no mascarpone cheese in it.
- 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
Whip cream until stiff peaks appear.
Mix chestnut puree with rum. Add 1-2 Tbsp whipping cream and blend in.
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).
Spread with chestnut mixture, top with whipped cream and sprinkle with chocolate sprinkles. Keep in refrigerator and serve chilled.