Tuesday, 28 December 2010
Christmas feasting (part 3 - dessert)
Without further ado - the final course of my Christmas feast. Because Paul isn't a dessert lover, I decided to do a Christmassy version of one of the desserts he will eat - the tiramisu. Plus tiramisu is pretty much trifle, and for whatever reason trifles are a big part of a British Christmas. I reckon this is the best chocolate dessert I have ever, ever made. It's very rich, not very sweet and just gorgeous. It was so good that I am delighted I purchased a trifle bowl just for this occasion.
Chocolate chestnut tiramisu (serves about 8-10)
1 packet savoiardi biscuits (prob won't need all of them)
1 cup very strong coffee
1/4 cup dry marsala
180g very good dark chocolate
50ml marsala (extra)
3tbs caster sugar
seeds from 1 vanilla pod
2 eggs, separated
1 can (435g) unsweetened chestnut puree
200ml double cream
chocolate & marrons glace for garnishing
Mix the cooled coffee and marsala. Place a layer of savoiardi biscuits in the bottom of a trifle dish and pour half of the coffee mixture over it in an even layer.
In a glass bowl, mix the broken chocolate, sugar, extra marsala and vanilla. Place over a saucepan of simmering water, and beat until the chocolate is just melted, then add the eggyolks and whisk until it forms a frothy mousse. Remove from the heat & fold through the mascarpone and chestnut puree.
In a clean bowl, whisk the eggwhites to soft peaks. In two batches, fold the eggwhites through the chocolate mixture, until just combined, then pour half the moussey chocolate mixture over the layer of savoiardi in the trifle bowl.
Place another layer of savoiardi gently over the chocolate mixture, and sprinkle with more of the coffee and marsala mixture. You may not need all of it to give them a good coating.
Pour the rest of the chocolate mixture over the second layer of savoiardi.
Whisk the cream to soft peaks, and spread over the chocolate mixture. Garnish with grated chocolate and pieces of marrons glace.
Cover with cling film and set aside in a cool place for a couple of hours before serving.