Matcha chestnut tiramisu

For the matcha syrup, in a small pan combine 200g water and sugar and heat gently until the sugar is dissolved

Remove from the heat and whisk in the matcha until fully dissolved. Set aside to cool

Add all the ingredients for the chestnuts to a small saucepan with 500g water. Bring to a boil over medium heat then reduce the heat and cook until the chestnuts are tender but intact, about 30 minutes

For the mascarpone cream, first whisk together the yolks with 60g of the sugar in heatproof bowl

Place the bowl over a pan of barely simmering water and whisk constantly to make a sabayon

Remove from the heat and allow to cool

Once cool, beat the mascarpone until smooth in a large mixing bowl then fold in the sabayon

Add the chestnut liqueur and mix until just combined

In another bowl, whip the cream to soft peaks

Gently fold the whipped cream into the mascarpone mixture

In a clean bowl, beat the egg whites with the remaining brown sugar until stiff peaks form

Fold the egg whites into the mascarpone mixture and set aside

Briefly dip each biscuit in the cold matcha syrup. Be careful not to soak them too long, or they’ll start to fall apart

Arrange a layer of soaked biscuits in the bottom of each ramekin

Sift a thin layer of matcha powder over the top of the biscuit

Spoon a layer of mascarpone cream over the matcha powder

Repeat the layers one more time, finishing with a layer of mascarpone

Using an offset metal spatula, smooth the top of the cream so it is level with the rim of the ramekin

Refrigerate for 2–4 hours before serving

When ready to serve, remove from the refrigerator and dust with matcha

Remove the confit chestnuts from their syrup one by one, draining any excess syrup but keeping enough that they look glazed. Place one on each tiramisu and serve