Recipe: Tiramisù aux Marrons Glacés
the magic unleashes when the beloved Tiramisu and Mont-Blanc collide....
This article is part of "The Chestnut Series"
Serves 10 to 12
2/3 cup castor sugar
3 cups whipping cream
2 (8 oz.) containers mascarpone cheese
1 tablespoon vanilla extract
pinch of salt
2 pkg. ladyfingers.
1/3 cup cold strong coffee or espresso
1/3 cup dark rum
250g crème de marrons
200g unsalted butter, at room temperature
Cocoa powder for dusting
1. In a large bowl, lightly beat the mascarpone until smooth. Add the castor sugar, cream, vanilla, and salt and using an electric beater, beat this mixture until it is smooth and thickened like fluffy cream.
2. Using a spring-form 9 x 13-inch pan, 3-inch deep, quickly dip ladyfingers in dark rum and line them in the bottom of the pan, a single even layer.
3. Cover the ladyfinger layer with half of the mascarpone mixture. Dust liberally with cocoa powder.
4. Add another layer of ladyfingers dipped in dark rum, and cover it with the remaining mascarpone mixture.
5. Cover tightly with plastic wrap and refrigerate at least 24 hours. This is important, as it blends the flavors and the ladyfingers soak up the liquid.
6. To make the Marrons Glacés cream, beat the room temperature butter until fluffy. Add the crème de marrons and beat until combined.
7. Remove the tiramisu from the spring-form pan, and place it on plate or cake turn-table.
8. Using a spatula, evenly cover the tiramisu with the soft Marrons Glacés cream.
9. Refrigerate until ready to serve.