DESCRIPTION

Can you make tiramisù a truly autumnul dessert? Chestnuts are perfect for giving a special note to vegetable mascarpone, leaving the cream its delicate, fluffy and mouthwatering prerogative. f anything, chestnuts make the mascarpone even more delicious! The whole kernels give extra texture to the dessert, and it can also be made to suit celiacs by using gluten-free biscuits.

PROCEDURE

1. Fill a pot with water and bring it to a boil on the stove.
2. Carve the chestnuts on the shell and boil them for about half an hour. They should become soft and you should be able to pierce them with the tines of a fork.
3. When ready, drain and let them cool.
4. Separately, blend the tofu with the raw brown sugar, vegetable drink, turmeric, which gives a yellowish tint, and vegetable yogurt until smooth and creamy.
5. Shell the chestnuts while they are still warm, so it is easier to remove the skin covering them. Keep about 10 of them aside and the rest combine them with the tofu cream, blending it all together. Here’s the chestnut “mascarpone” ready.
6. Now prepare the hot coffee and the dish or cups where we are going to compose our tiramisu.
7. Place a layer of cookies soaked in coffee, then a layer of “mascarpone,” a few pieces of chestnuts among those left aside, a sprinkling of bitter cocoa powder, and repeat until all ingredients are used up.
8. To decorate the tiramisu on top, chestnuts can be caramelized by heating maple syrup in a small saucepan for 5 minutes over a low flame and, then, pouring it over the chestnuts previously kept aside, which can also be made into smaller pieces in the style of grains. Place the caramelized chestnuts on top of each slice of tiramisu when serving.