Castagne Tortionata
- Anthology of Crumbs
- Nov 10
- 1 min read
1
Humidity:
Humidity will soften the meringue so keep it in a dry place.
2
Assembly:
Assemble close to serving time for the best texture.
3
Timing:
This recipe takes two days as the meringue must dry slowly.
Notes
1
Meringue Layers: Preheat oven to 250°F (120°C).
2
Cover three cookie trays with parchment paper. Draw three 9 inch circles as piping guides.
3
In a mixer, beat egg whites to soft peaks.
4
Gradually add sugar 1 tablespoon at a time, beating until stiff and glossy.
5
Place meringue in a pastry bag with a large star nozzle. Pipe each circle starting at the centre using slightly less than one third of the mixture per disc.
6
Pipe remaining meringue into rosettes and shells beside the circles.
7
Bake for 2 hours.
8
Turn off the oven and leave trays inside overnight to dry fully.
9
Chestnut Filling: Whip cream, reserving ¼ cup.
10
Fold remaining whipped cream with chestnut puree and sherry.
11
Spread chestnut cream between each cooled meringue layer.
12
Use reserved cream to secure the rosettes and shells on top.
13
Chocolate Drizzle: Melt chocolate and butter over low heat.
14
Drizzle over the rosettes and shells in thin threads.
Instructions
6 large egg whites
1½ cups (300 g) sugar (super fine sugar berry sugar recommended)
Meringue Layers
1 large heavy whipping cream whipped (500 ml)
1 can sweetened chestnut puree (255 g)
1¼ Tbsp (19 ml) dry sherry (vanilla may be substituted if puree already contains vanilla)
Chestnut Filling
1 bar semi sweet chocolate (8 oz)
1 Tbsp (15 g) butter
Chocolate Drizzle
Castagne Tortionata
Anthology of Crumbs
Inspired by the Tuscan chestnut cake known as dolce di castagne this version brings together crisp meringue tender cream and sweet chestnut puree. The result is light elegant and quietly rich with a chocolate finish that complements the nutty sweetness. It is a dessert that feels both rustic and refined perfect for winter evenings or festive gatherings.
Servings :
8 to 10 servings
Calories:
Prep Time
30 min
Cooking Time
2 hrs
Rest Time
overnight cooling in oven
Total Time
24 hrs
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