Recipe for Tiramisu with candied chestnuts in glasses

To start, crack the eggs into a bowl and mix them thoroughly with the chestnut cream.

Mix the mascarpone, and pour this mixture into the previous egg and chestnut cream preparation.

Whip until you achieve a smooth and creamy mixture. Crumble the candied chestnuts and fold them into the mascarpone mixture.

Pour the syrup and coffee extract into a shallow dish and quickly dip the ladyfingers in it, one by one.

Don't forget to dip the cookies in the sweet coffee to make them softer and to help them soak up the coffee flavor. The trick: it's possible to use speculoos instead of ladyfinger cookies.

For the assembly, place a layer of cookies at the bottom of your cups and then add a layer of mascarpone cream. Spread a second layer of cookies and the remaining mascarpone cream.

Once your jars are ready, cover them with plastic wrap and refrigerate for at least 12 hours.

To finish, just before serving, sprinkle your tiramisu cups with cocoa powder.