Easy No-Bake Chestnut Trifles

Ingredients:

For the biscuit layer:

• 150g Digestive or Graham Crackers biscuits*
• 50g unsalted butter, melted

For the mascarpone layer:

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

For the chestnut layer:

• 150g whole chestnut, crumbled
• 6 teaspoons chestnut spread/puree

For the chestnut mousse:

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

Directions:

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.