Serves: 4 people Difficulty ': Media Preparation time: 25 minutes + 5 hours in the refrigerator INGREDIENTS 1DL. coffee 'espresso 1 egg 40gr. 100g of sugar. 1 sheet of chestnut cream and 1 / 2 of gelatin 125gr. 100g mascarpone. cream 200gr. sponge 2cl. Brandy FOR DECORATING curls of chocolate cocoa powder 1 basket of strawberries PROCEEDINGS -------------------------- Soften gelatin in cold water , then drain and squeeze it.
Break the egg, separating the yolk from the album, put the yolk in a bowl, add 20gr. sugar and mount it with a whisk. Add the cream of chestnuts and stir. Put the mascarpone cheese in another bowl, add two tablespoons of cream and incorporate the preparation of chestnut cream. Melt the gelatin in a double boiler and add to the previous compound.
Whip the remaining cream and incorporate the cream, stirring from bottom to top. Pour the coffee 'in a bowl, add the sugar remaining few tablespoons of brandy and water, stir to dissolve sugar. Cut the sponge cake into rectangles and dip them in the compound of coffee '. Covered with sponge cake soaked the bottom of a mold and lie down on a layer of chestnut cream.
Cover the custard with a layer of sponge cake and continue with another layer of chestnut cream. Cover the cake with foil and place in refrigerator for at least 5 hours. Sprinkle the surface of the tiramisu 'with cocoa and decorate with chocolate curls and strawberries. 
Break the egg, separating the yolk from the album, put the yolk in a bowl, add 20gr. sugar and mount it with a whisk. Add the cream of chestnuts and stir. Put the mascarpone cheese in another bowl, add two tablespoons of cream and incorporate the preparation of chestnut cream. Melt the gelatin in a double boiler and add to the previous compound.
Whip the remaining cream and incorporate the cream, stirring from bottom to top. Pour the coffee 'in a bowl, add the sugar remaining few tablespoons of brandy and water, stir to dissolve sugar. Cut the sponge cake into rectangles and dip them in the compound of coffee '. Covered with sponge cake soaked the bottom of a mold and lie down on a layer of chestnut cream.
Cover the custard with a layer of sponge cake and continue with another layer of chestnut cream. Cover the cake with foil and place in refrigerator for at least 5 hours. Sprinkle the surface of the tiramisu 'with cocoa and decorate with chocolate curls and strawberries.
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