Chestnut mascarpone with citrus

Glazen gevuld met kastanje mascarpone met citrus

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Chestnut mascarpone with citrus

Chestnut gets a modern twist with creamy mascarpone, citrus zest and crunch from amaretti biscuits.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: Own recipe

Keyword: dessert, mascarpone, amaretti, chestnut, chestnut dessert

language: en

gelegenheid: festive

Servings: persons

Calories: 390kcal

Equipment

mixer

Ingredients

400 gr chestnuts fresh
200 gr mascarpone
3 eggs
2 tbl spoon sugar
1 teaspoon vanilla sugar
1 vanilla stick
18 amaretti cookies
2 orange
3 tbl spoon chocolat flakes

Instructions

If you buy fresh chestnuts, make a cross-shaped incision on the rounded side and roast them for 15 minutes in a pan (without oil). Allow them to cool slightly and remove both the hard shell and the hairy skin. Please note: this is very time-consuming and requires patience. If you can find chestnuts in syrup or chestnut purée, you can also use these. (+/- 250 g)
Break the eggs and separate the yolks from the whites. Beat the egg whites until stiff with a whisk. Cut the vanilla pod in half and scrape out the vanilla. Add the sugar, vanilla sugar and vanilla from the pod to the egg yolks. Beat with a mixer until frothy.
Grate the zest from 1 orange and squeeze the juice from half of it. Use the juice from the other half to dip the biscuits in afterwards. Add this to the egg yolk mixture and mix together with the mascarpone and chestnuts (or purée) until smooth.
Gently fold the light egg whites into the mascarpone and chestnut mixture.
Remove the peel from 1 orange and remove the segments between the membranes.
Sprinkle the Amaretti biscuits with the orange juice. Place 3 biscuits at the bottom of the glasses. Spoon the chestnut and mascarpone mixture over them. Divide the orange segments between the glasses and sprinkle with chocolate shavings.
I had kept a few chestnuts aside so that I could put one on each dessert.

Notes

This dessert is one you'll remember for all the right reasons: no tricks, just clever combinations. Roasted chestnuts provide the foundation — earthy, sweet, round in flavour. Mascarpone makes it creamy without being heavy, and orange zest injects aroma and freshness at just the right point. The Amaretti crumble does the rest.

Why does it work? Because the contrasts complement each other: nut + citrus + cream. By heating the chestnuts first (in the oven or pan), you bring out their natural sweetness and make everything smell twice as good. Building it in layers completes the dish: neat to look at, better to eat. Serve in a glass or bowl, with a rhythm that works: Amaretti biscuits → chestnut cream/mascarpone → orange segments → crumble or a little shaved chocolate. Simple, effective, delicious.

Nutrition