Method

1

Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through the mascarpone. Then add chestnut puree and mix till combined.

2

Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.
Add marsala to the warm espresso and quickly dip in half of sponge fingers, one at a time, in mixture. Then place in base of a 3 cup-capacity serving bowl. Cover with half of the mascarpone mixture. Repeat layers once more, finishing with the mascarpone.

3

Refrigerate for 6 hrs or overnight to set. Dust with plenty of cocoa, grated chestnuts and serve.

Yields6 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

Category
 

Ingredients

 3 eggs, separated
 60 g caster sugar
 300 g mascarpone
 200 g cooked chestnuts, pureed + 50g to garnish
 1 tbsp marsala or liquor of your liking
 200 ml warm espresso or strong coffee
 100 g Savoiardi (sponge fingers biscuits)
 Dark cocoa, to dust (very good quality

Ingredients

 3 eggs, separated
 60 g caster sugar
 300 g mascarpone
 200 g cooked chestnuts, pureed + 50g to garnish
 1 tbsp marsala or liquor of your liking
 200 ml warm espresso or strong coffee
 100 g Savoiardi (sponge fingers biscuits)
 Dark cocoa, to dust (very good quality

Directions

1

Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through the mascarpone. Then add chestnut puree and mix till combined.

2

Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.
Add marsala to the warm espresso and quickly dip in half of sponge fingers, one at a time, in mixture. Then place in base of a 3 cup-capacity serving bowl. Cover with half of the mascarpone mixture. Repeat layers once more, finishing with the mascarpone.

3

Refrigerate for 6 hrs or overnight to set. Dust with plenty of cocoa, grated chestnuts and serve.

Chestnut Tiramisu