Norma’s Festive Tiramisu with Chestnuts, Cinnamon, Orange 

Tiramisu is given a tinsel-worthy twist with Norma’s Executive Head Chef, Giovann Attard’s festive take on the classic. Beautiful and full of decadent coffee flavour, this fully leaded dessert uses chestnuts, cinnamon and orange for some festive flair

Serves 6

• 20 pieces savoiardi biscuits 
• 3 large eggs 
• 4 tablespoons caster sugar 
• 500g mascarpone cream (around 2 tubs)
• 1/2 teaspoon cinnamon powder
• 2 glasses of strong black coffee (cold)
• 1/2 zest of an orange  
• A few cooked chestnuts  

For dusting:
• Cocoa powder
• 2 spoons caster sugar and 1 teaspoon cinnamon powder (mixed together)

1 First, separate the egg yolks from the egg whites
2 Then, ideally using a food mixer, whisk the egg yolks, caster sugar, ground cinnamon and orange zest until thick and fluffy, and set aside
3 In a separate bowl, whisk the egg whites until soft peak 
4 Next, beat the mascarpone cream with a spatula and fold in the egg yolk mix 
5 Gently fold the egg whites into the mascarpone mix until well incorporated
6 Now it’s time to start layering – use a ceramic dish around 29cm x 20cm x 4cm. The first layer should be the coffee-soaked savoiardi. To make, slightly soak the biscuits in the cold black coffee (be careful not to over-soak) and place them next to each other on the bottom of the dish
7 Next is the layer of cinnamon and orange mascarpone cream – spread half of the mascarpone cream evenly on top of the savoiardi biscuits
8 Repeat the above steps again – you should end up with two layers of savoiardi biscuits and two layers of mascarpone cream
9 Leave to set for at least two hours in the fridge 
10 Before serving, dust with cocoa powder, and finish with grated cooked chestnuts, fresh orange zest and cinnamon sugar
11 If you want to give your tiramisu some festive magic, spray on golden cocoa butter and enjoy!

Recipe courtesy of Norma’s Executive Head Chef, Giovann Attard

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