Chestnut Tiramisu

1. 1

   Prepare the chestnut mascarpone mousse: in a bowl, combine the egg yolks, chestnut cream, and mascarpone; mix until smooth.

2. 2

   In a separate clean bowl, whisk the egg whites until stiff peaks form; gently fold the whipped whites into the chestnut‑mascarpone mixture, taking care not to deflate; cover and chill the mousse in the refrigerator.

Roast the chestnuts

3. 3

   melt butter in a pan over medium heat, add the chopped chestnuts and sauté until golden and fragrant, about 5 minutes; deglaze the pan with maple syrup, stir in a pinch of fleur de sel, and set the mixture aside to cool.

Prepare the ladyfingers

4. 4

   pour the strong coffee into a shallow dish; quickly dip each ladyfinger into the coffee, being careful not to soak them completely.

5. 5

   Assemble the tiramisu in a serving dish: place a layer of coffee‑dipped ladyfingers on the bottom, spread the cooled roasted chestnuts over them, then top with the chilled chestnut mascarpone mousse; smooth the surface.

Finish

6. 6

   dust the top generously with unsweetened cocoa powder; refrigerate for at least 2 hours before serving.