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Easy No-Bake Chestnut Trifles

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Easy No-Bake Chestnut Trifles make a delicious and festive French-inspired dessert. Ready within minutes, they come in individual portion for a wow effect every single time.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x
  • Category: Desserts
  • Cuisine: French

Easy No-Bake Chestnut Trifles make a delicious and festive French-inspired dessert. Ready within minutes, they come in individual portion for a wow effect every single time.

Ingredients

Scale

For the biscuit layer:

  • 5.3 ounces (150g) Digestive or Graham Crackers biscuits*
  • 1/4 cup (50g) unsalted butter, melted

For the mascarpone layer:

  • 5.3 ounces (150g) mascarpone cheese
  • 2/3 cup (15 cl) heavy liquid cream, whipped up in chantilly
  • 2 Tablespoons (30g) sugar (optional)

For the chestnut layer:

  • 5.3 ounces (150g) whole chestnut, crumbled
  • 6 teaspoons chestnut spread/puree

For the chestnut mousse:

  • 7 ounces (200g) chestnut spread/puree
  • 1/3 cup + 1 Tablespoon (10 cl) heavy liquid cream, whipped up in chantilly
  • Whole chestnuts, to decorate

Instructions

  1. For the biscuit base: In a food processor, pulse biscuits a few times until entirely crumbled. Add melted butter, stir well, and divide into 6 to 8 jars depending on their size.
  2. For the mascarpone filling: Whip up 15 cl heavy liquid cream in Chantilly, using a hand mixer or a stand mixer. Fold into the mascarpone, a few tablespoons at a time, folding in with a rubber spatula. Divide into the jars, using a piping bag for best results.
  3. For the chestnut layer: Add a few spoonful’s chestnut spread in each jar, then crumble whole chestnut in a thin layer.
  4. For the chestnut mousse: Whip up the heavy liquid cream in a Chantilly, then gently fold in the chestnut spread, in two or three additions. Do not overmix. Transfer into a piping bag, then pipe over each jar, finishing up with a whole chestnut. Keep refrigerated until serving.

Notes

* Alternatively, you can go for Speculoos/Lotus biscuits or use sponge cake biscuits (like for a tiramisu) and damp them in rum!