Forget Roasting Chestnuts, Whip Them Into a Tiramisu Instead

Forget Roasting Chestnuts, Whip Them Into a Tiramisu Instead

Chestnuts roasting on an open fire is a Yuletide tradition, but to be honest, the common street snack really isn't the most gourmet way to enjoy the winter treat. To savor the flavor of seasonal chestnuts with the sophisticated added pleasures of pears, mascarpone, and anisette liqueur, the mix-masters from Marie Brizard—French liqueur experts since 1755—developed this elegant dessert that can be prepared in less than an hour. The secret ingredient is Marie Brizard Anisette Liqueur, which itself is made using a unique, unchanged secret recipe that consists of anise, and 10 other plants and spices from the Mediterranean.

Chestnut Cream Tiramisu On a Bed Of Aniseed Pears


  • 3 egg yolks
  • 120 grams (aprox. 4.2 ounces) of sugar
  • 300 milliliters (aprox. 1.2 cups) of whipped double cream
  • 36 sponge fingers
  • 100 milliliters (aprox. 6.7 tablespoons) Marie Brizard Anisette
  • 80 grams (aprox. 2.8 ounces) of mascarpone
  • 80 grams (aprox. 2.8 ounces) of chestnut cream
  • 1 tin of pear halves in syrup
  • 20 grams (aprox. 4 teaspoons) of butter
  • 1 tablespoon of brown sugar


Beat the egg yolks with sugar until smooth. Mix in the mascarpone and whipped cream. Drain the pears (putting the syrup to one side), cut the fruit into thin slices, and sprinkle lightly with sugar.

Heat the butter in a frying pan and brown the pears for five minutes over a high heat, then pour over the Marie Brizard Anisette. Remove from the heat when the Marie Brizard Anisette has reduced.

In the glasses, alternate a layer of sponge (soaked a few seconds in the pear syrup) with the mascarpone mixture. Add three or four pear slices and a final layer of mascarpone, and finish with a thin layer of chestnut cream.

Refrigerate for at least three hours. Serve chilled. 

Tip: Add one or two slices of pear on top to garnish before serving.