Chestnut raspberry tiramisu

This chestnut raspberry tiramisu is born from having chestnut, raspberries and raspberry coulis and mascarpone.  It is not strictly speaking a tiramisu, but as I was looking through an Italian cookbook, it seems that desserts made out of mascarpone are called tiramisu, hence the name.

The previous day or in the first part of the morning, you need to prepare the pastry dough and the jellified coulis.

I used a pull apart cake tin and silicone (for the jelly) of 19 cm diameter.

Ingredients:

Pastry disk:

• 60 g soft butter
• 15 g icing sugar
• 15 g almond meal
• 1 teaspoon of raspberry liquor
• 70 g flour
• 1/3 teaspoon baking powder

You will have just enough for the disk.

Raspberry coulis:

• 500 mL of coulis passed through a sieve (i.e. close to 750 mL not sieved)
• 3 1/2 leaves of gold strength gelatine ( use 3 leaves for 500 mL as a reference)

Chestnut fill/mousse

• 250 g chestnut puree, unsweetened (if it is already sweetened, remove the sugar syrup below)
• 1/2 cup sugar syrup
• 400 g mascarpone
• about 75-100 g broken down frozen (leave them frozen) raspberries
• 90 g softened (not melted!!!) butter
• Gelatine (here we don’t need as much as if fully liquid), 4 leaves.  Now, you may need to adapt this quantity, I did not put any in mine relying on the butter and mascarpone, but has to use the freezer to make it just solid enough even so, it has no holding when it starts to unfreeze,  this is why I advise adding gelatine.

Method:

1. For the short crust pastry, mix all ingredients together, make sure it is well mixed without overworking the dough thought.  Wrap in cell film an rest for a while (3-4 hours or overnight) in the fridge.  Heat up oven to 170°C. Roll the dough quite thin (3 mm) over a sheet of baking paper, use the bottom part of the round tin to cut out the circle base, trim excesses.  Place that sheet of baking paper and circle of raw dough.  on a baking sheet and with a fork make small holes all over.  Bake it to a beautiful golden colour. Remove from the oven, transfer on a cooling rack by sliding the baking paper.
2. For the soft raspberry jelly: place leaves of gelatine in cold water.  Warm up the coulis, remove from the heat.  Drain the gelatine from the water and mix with the coulis with a whisk until fully dissolved. Using the silicone mould (you can use any other mould of similar size, it is easier if a bit smaller than larger), line with wrap film (use butter to help it stick to the tin walls. Pour the coulis and place the whole thing in the fridge overnight or for a few hours.
3. Chestnut mousse :  to prepare just before assembling.  Place leaves of gelatine in cold water. Warm up sugar syrup.  Drain the gelatine from the water and mix with sugar syrup until dissolved.  Place with chestnut puree, soft butter and mascarpone.  Mix well.  Add the raspberry pieces.
4. Construction time: the disk at the bottom, the jellified raspberry coulis over the disk, then the mascarpone-chestnut-raspberry mousse. Cell wrap on top and in the fridge!

Allow to set for 4 hours.Check 1.5 hour before serving, if not set yet, you may want to place it in the freezer for a bit.