Tiramisu with brown cream

Ingredients:

1. 250 g of mascarpone (for a lighter tiramisu, it is possible to replace with 125 g of mascarpone + 125 g of fresh cream)
2. 3 eggs
3. 1 tablespoon of sugar (the cream of brown being quite sweet, do not add too much in the tiramisu)
4. Chestnuts marbled
5. 250 g brown creams
6. spéculoos
7. 1 hot chocolate

For the decoration:

1. 1 tablet of bitter chocolate , cocoa (85% for example) grated
2. Chestnuts (optional)
3. Cherry (optional)

Utensils:

1. 1 salad bowl
2. 1 wooden spoon
3. 1 whip
4. 1 grater
5. 1 lid

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Preparation:

Step 1
Mix the 3 egg yolks with the sugar until you get a frothy white mixture.

Step 2
Add the mascarpone to the yolk and sugar mixture and mix well.

Step 3
Beat the egg whites, reserving 2 tablespoons of white in the snow to gently soothe the chestnut cream.

Step 4
Add the remaining egg whites in the mascarpone, sugar and egg yolk, then glazed chestnuts.

Step 5
For the chestnut cream, mix the 2 tablespoons of white snow with brown cream.

Step 6
Take the individual lenses (it's more beautiful, we see the different layers), but not too big.

Step 7
In the above, put a thin layer of chestnut cream and a slightly thicker layer of tiramisu tiramisu (approximately three times the thick layer like a layer of chestnut cream and a layer of chocolate-covered biscuit.

Step 8
Next, add a layer of chestnut cream, then finish with the thickest layer of tiramisu.

Step 9
Finally, it is covered with a thick layer of grated chocolate (it can be made with cocoa, but it is better with chocolate).

Step 10
Leave at least six hours in the refrigerator (not necessarily prepare the day before as the gingerbread absorbs too much and does not have the same consistency).

Step 11
When the time comes to serve, you can add a bright brown and/or a cherry.