Chestnut tiramisu

Stockerwirt, Sulz in the Wienerwald region

Recipe from Landgasthaus Stockerwirt, Sulz in the Wienerwald region

Ingredients

• 4 egg yolks
• 4 tbsp sugar
• 350 g mascarpone
• 200 g chestnut purée
• Peel of half an organic lemon
• 250 ml coffee 
• 125 ml rum
• Cocoa for sprinkling
• 2 packs of sponge fingers

Method

Beat the egg white into the sugar until foamy. Then add chestnut purée and mascarpone and mix with the lemon peel. Mix the coffee and rum, dip the sponge fingers in one by one and, alternating with the cream, layer them up. Now chill the tiramisu and sprinkle with cocoa before serving.