Chestnut Tiramisu Cups with Toffee Nut Coffee
From the MolalaCook kitchen · 烘焙手記
Chestnut Tiramisu Cups with Toffee Nut Coffee
栗子拖肥咖啡提拉米蘇杯
Layer coffee-soaked digestive biscuits with chestnut cream and finish with grated chocolate and crunchy oats.
▶ Watch the recipe
Before you begin
This small-batch version inspired by Culinary Class Wars makes two mini cups. A narrow blending cup helps the blades reach the small amount of chestnut purée.
Method 做法
Blend the chestnut base
Warm the chestnuts and milk over low heat until just bubbling. Remove from the heat and blend smooth. Transfer to a bowl, cover the surface and give it about 10 minutes in the freezer to cool.
See this stage at 0:25 →
Make the chestnut cream
Blend the cream cheese, cream and sugar until smooth. Blend in the cold chestnut purée. If the coffee or chestnuts are already sweet, taste before adding all the sugar.
See this stage at 1:55 →
Soak and layer
Prepare the toffee nut latte and cool it. Dip the digestive biscuits until they have absorbed enough coffee to soften. Alternate soaked biscuit and chestnut cream in two small serving cups, finishing with cream.
See this stage at 3:47 →
Finish with chocolate
Level the tops. Grate the cold chocolate directly over each cup and add crisp oat clusters in the centre. Serve soon after assembling to keep the topping crunchy.
Watch & bake along
Chestnut Tiramisu Cups with Toffee Nut Coffee
✦How long should I dip the biscuits?+
Tools for this recipe
Glass Pudding Cups with Lids (Set of 6)
For showing the biscuit and chestnut cream layers.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
