Chestnut Tiramisu with Espresso & Dark Chocolate

At the Lello table

Chestnut cream gives classic tiramisu a quieter, more autumnal sweetness. Bitter espresso and dark chocolate keep it disciplined, while mascarpone gives the dessert its cool, soft structure. It is elegant precisely because it does not try too hard.

Method

1. Brew the espresso and pour it into a shallow bowl. Stir in the Cognac, if using, and cool completely.
2. Set aside about 3 tablespoons / 60 g chestnut paste for the final ribbon. In a wide bowl, beat the mascarpone, remaining chestnut paste and sea salt on low speed just until smooth.
3. In a separate chilled bowl, whip the heavy cream to soft peaks. Fold it into the chestnut-mascarpone mixture in three additions.
4. Dip each ladyfinger into the cooled espresso for about 1 second per side. Arrange a close single layer in an 8-inch / 20-cm square dish, trimming only where needed.
5. Spread half the chestnut cream over the ladyfingers. Pipe or spoon half of the reserved chestnut paste in thin, irregular ribbons across the cream.
6. Repeat with the remaining dipped ladyfingers, chestnut cream and chestnut ribbon. Cover without touching the surface and refrigerate for at least 8 hours, preferably overnight.
7. Just before serving, dust with cocoa and scatter over the shaved bittersweet chocolate. Cut with a clean, warm knife and serve cold.

The Lello Note

Clément Faugier is sweetened chestnut cream, not unsweetened chestnut purée. It brings both sweetness and vanilla, so the mascarpone needs no additional sugar. Bitter espresso and dark chocolate keep the dessert poised.

Substitutions

• Use very strong brewed coffee if an espresso machine is not available.
• Omit the Cognac or rum without replacing it.
• Certified gluten-free ladyfingers may be used; check every label.
• If mascarpone is unavailable, blend equal weights full-fat cream cheese and crème fraîche; the flavor will be tangier.
• Finely grated bittersweet chocolate may replace shaved chocolate.

To serve

Serve well chilled in neat squares with espresso or black tea. The dessert needs no fruit sauce or additional sweetness.

Storage & make-ahead

Keep covered and refrigerated for up to 3 days. The texture is best after an overnight rest.