Mont Blanc-style tiramisu by Cyril Lignac

Preparation

• Step 1

  Separate the yolks from the egg whites. In a salad bowl, using an electric mixer, mix the vanilla sugar with the egg yolks. Add the mascarpone cream and mix until smooth. Add the crushed candied chestnuts to the mixture.

• Step 2

  Start beating the egg whites for 2 minutes, then add the powdered sugar. When the egg whites are firm and shiny, incorporate part of them into the previous mixture using a spatula. Then delicately add the rest of the whipped whites to maintain lightness.

• Step 3

  Soak the biscuits with a spoon in the coffee.

• Step 4

  Place the coffee-soaked biscuits in the bottom of the cups. Pour a spoonful of mascarpone cream, add a little chestnut cream and Speculoos on top, then more mascarpone cream. Sprinkle with a little cocoa and finish with Speculoos.