Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chestnut mixture
To layer
Utensils
One loaf tin (approx. 25 cm), brushed with a little oil and lined with cling film
How it's done
Chestnut mixture
Drain the chestnuts, retain the caramel sauce in a bowl. Set aside several chestnuts, crumble the remainder of the chestnuts. Combine the mascarpone, quark and icing sugar with the caramel sauce. Using a rubber spatula, carefully fold in the whipped cream. Transfer the mixture to a piping bag with a smooth nozzle (approx. 10 mm in diameter).
To layer
Place ⅓ of the biscuits in the dish, drizzle with ⅓ of the coffee. Dot ⅓ of the chestnut mixture on top using the piping bag. Top with ½ of the chestnuts. Repeat this process two more times. Cover and chill for approx. 4 hrs. Remove the tiramisu from the dish, dust with cocoa powder, top with whole chestnuts.
| Tip: | Mix 3 tbsp of Baileys with the espresso. |
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