for 6 person

Chestnut mixture

1 tin	chestnuts in caramel sauce (approx. 450 g)
250 g	mascarpone
250 g	half-fat quark
50 g	icing sugar
2 ½ dl	full cream, beaten until stiff

To layer

350 g	hazelnut sticks
1 dl	espresso
	cocoa powder, to dust

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.

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