About the Recipe
When I think of desserts that feel both indulgent and comforting, this chestnut cream tiramisu always comes to mind. It’s my take on the classic Italian treat, with a cozy twist that’s perfect for the cooler months. Instead of sticking to tradition, I’ve infused this recipe with the rich, nutty flavor of chestnut cream—something I grew to love in desserts like Vermicelles. The combination of espresso-soaked ladyfingers and creamy chestnut filling feels like a warm hug, especially when shared with family or friends.
In Italian, “tiramisu” means “pick me up,” and this dessert does just that—not only with its little kick of espresso but with the way it blends earthy sweetness and a hint of cocoa bitterness into every bite. Chestnut cream, or crème de marrons, is a classic in both French and Italian kitchens, and here it brings a depth and warmth that makes this dessert truly special.
This tiramisu is more than just a recipe to me—it’s a reflection of the cozy elegance I love sharing through my blog. It’s no-bake (a lifesaver during busy holiday seasons), effortlessly elegant, and best of all, it gets better the longer it sits, making it perfect for make-ahead gatherings. Whether you’re celebrating a special moment or simply want to treat yourself, this recipe is one I hope will bring a little sweetness to your table. Let’s make it together!
Luxuriously Creamy: With a blend of mascarpone, whipped cream, and chestnut spread, this tiramisu is ultra-smooth and indulgent.
Unique Flavor Twist: The rich, earthy notes of chestnut make this dessert stand out, adding warmth and depth that’s perfect for fall and winter.
No-Bake Convenience: Skip the oven! This dessert is no-bake, making it a great option when you want a show-stopping dessert without turning on the heat.
Make-Ahead Friendly: Ideal for gatherings, this tiramisu can be made a day in advance, allowing you to relax and enjoy your company.
Effortlessly Elegant: Finished with a dusting of cocoa powder, this tiramisu looks as beautiful as it tastes, bringing a touch of sophistication to any occasion.
What You'll Love
Ingredients
1 1/2 cup Whipping Cream
6 Egg Yolks
2 cups Mascarpone
1 1/2 cups Chestnut Spread (I used Bonne Maman)
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 1/2 cups Espresso (cold)
1 package Lady Fingers
Cocoa Powder for decorating
Preparation
Are you ready to create a dessert that is sure to impress? This chestnut cream tiramisu recipe may seem complicated, but don't be intimidated! With my step-by-step instructions, you'll be able to make this decadent dessert in no time. Just follow along and you'll be enjoying a slice of this indulgent Italian classic before you know it.
Step-by-Step Chestnut Cream Tiramisu Instructions
Begin by adding a small amount of water to a large saucepan. We are going to be making a bain-marie.
For those unfamiliar with what it is, a bain-marie, also known as a water bath, is a cooking technique that involves placing a bowl over a larger, shallow pan of water. The water is heated to a gentle simmer, and the steam from the water provides a gentle, even heat that helps to cook the food in the bowl more slowly and evenly, in this case our egg yolks.
Once your bain-marie is set up start by separating your eggs. We are going to just be needing the egg yolks. Making sure that the bowl you are using to house your egg yolks can withstand the heat of the steam bath (I suggest metal or glass, the metal will heat more quickly).
You can save the egg whites for another project (I always suggest making meringues with them).
To your bowl of egg yolks add your granulated sugar and whisk together until you have a smooth consistency.
Once you have your egg and sugar mixture prepared, place the bowl over your saucepan of gently simmering water.
Heat the egg mixture over the bain-marie for 10-15 minutes stirring frequently, until the mixture becomes more of a light creamy yellow in color.
Once it has thickened slightly and lightened, remove it from the heat and continue stirring until the mixture has cooled completely. You will see that as the mixture cools, it becomes thicker (custard).
To help speed up the cooling process, I like to place your bowl of egg custard over a bowl of icewater.
In the meantime, place your mascarpone and chestnut spread in a separate bowl and use a hand mixture to blend the two together along with the vanilla extract.
In yet another bowl, mix your whipping cream until peaks form.
Add your whipping cream to the chestnut cream mixture and gently fold it in with a rubber spatula.
Once your egg mixture has cooled, fold it into the chestnut cream mixture until everything is smooth and nicely incorporated together.
Place the espresso into a small shallow bowl and allow to cool.
We will be quickly dipping the ladyfingers into the espresso and I find it easier to gauge the amount of liquid by lightly dunking each side of the biscuits into the coffee horizontally rather than dunking it in vertically. You really don't want to soak the biscuits, you simply want to add some light coffee flavoring to them. Their porous nature easily soaks in the liquid, so they really do not need much (approximatel 2 seconds per side) . You could also lightly brush the espresso over the ladyfingers with a pastry brush, but I find that quickly swishing each side into the coffee ends up being the perfect amount.
After you quickly wet your ladyfingers, line the bottom of a casserole dish with them.
Next, add a layer of your prepared chestnut cream and again, add a layer of lightly soaked ladyfingers.
To finish off, add another layer of chestnut cream, making sure to smooth it equally over the entire surface covering the ladyfingers.
Sprinkle some cocoa powder over top, and set your tiramisu to cool into the fridge for a few hours before serving (minimum 2 hours).
This dessert gets better with more time. So making it a day ahead is actually a good idea. It gives all the flavors and textures time to mingle, and the result is heaven on a plate. Hope you enjoy this recipe as much as I do!
Bon ap! Enjoy Your Chestnut Tiramisu!
Did you try this recipe? Let me know in the comments or share your creation on Instagram with #poeticroad!
1. Can I use heavy cream instead of whipping cream? Yes, you can use heavy cream as it has a similar fat content and will whip to a smooth, creamy consistency, ideal for this tiramisu.
2. What can I substitute for chestnut spread? If you can’t find chestnut spread, you could substitute hazelnut spread, though the flavor will be different. Chestnut puree with a bit of added sugar can also work as a substitute.
3. Can I make this tiramisu without coffee? Yes, if you prefer a non-coffee version, you can substitute the espresso with cocoa powder mixed in warm milk or even a coffee-flavored liqueur like Kahlúa.
4. How long should I refrigerate tiramisu before serving? Refrigerate the tiramisu for at least 4 hours to allow the flavors to meld and the dessert to set. For the best texture and flavor, overnight chilling is ideal.
5. Can I make this tiramisu in advance? Yes, you can make this tiramisu up to two days in advance. Just cover it well in the fridge, and sprinkle the cocoa powder on top just before serving for the best presentation.
6. Can I use store-bought ladyfingers? Absolutely! Store-bought ladyfingers are convenient and work perfectly in this recipe. If you’re adventurous, you can also make your own.
7. How do I store leftovers? Store leftover tiramisu covered in the fridge for up to three days. Note that the ladyfingers will soften over time, so enjoy it sooner for the best texture.
8. Can I freeze tiramisu? Yes, you can freeze tiramisu, but the texture might change slightly upon thawing. Freeze in an airtight container for up to 1 month and thaw in the fridge before serving.