1

Preheat the oven to 180 °C conventional/160 °C convection. Line a baking sheet with parchment paper.

2

Ladyfingers: Beat the egg whites and salt until stiff. Add the sugar and continue beating until the mixture is glossy. Gently fold in the vanilla sugar and egg yolks. With a spatula, gently fold in the flour. Fill the mixture into a piping bag with a plain tip, and pipe approx. 6 cm long ‘fingers’ onto the prepared baking sheet. Sprinkle the ‘fingers’ with sugar and bake in the middle of the preheated oven for 15-18 minutes or until light brown. Remove and let cool.

3

Tiramisu: Beat the egg yolks, sugar and water until the mixture is pale and fluffy. Add the mascarpone, chestnut puree and orange zest and mix well. Beat the egg whites and salt until stiff, then add the sugar and continue beating until the mixture is glossy. Carefully fold one half into the chestnut mixture, then fold in the second half.

4

Soaking liquid: whisk together all the ingredients.

5

Layering: Place a few ladyfingers in the bottom of a glass dish, then drizzle with soaking liquid. Spread some chestnut mixture on top, then arrange ladyfingers around the edge of the dish. Layer the middle of the dish with ladyfingers, soaking liquid, and chestnut mixture. Cover and chill until ready to serve.

6

Garnish: Shortly before serving, crumble some ladyfingers over the tiramisu, then dust with cocoa powder. To decorate, add some small candles and pine branches. Light the candles at the table, just before serving (careful, fire hazard!)

Tips

Ladyfingers keep about 2-3 weeks when stored in a cool dry place. Once the Tiramisu is prepared, cover and keep in the fridge until serving. Serve as fresh as possible.

Source:

IG Dinkel, Judith Gmür-Stalder