Beautiful and delicious chestnut dessert in a bunch of cups, easy to prepare and quickly ready. Follow recipe.
Ingredients: simple, total time: 30 min., 6 serving
3 eggs/ separated
60 g caster sugar
300 g mascarpone
200 g cooked chestnuts/ puréed + 50 g to garnish
1 Tbsp Marsala or liquor of your liking
200 ml warm espresso/ or strong coffee
100 g Savoyard/sponge ladyfingers biscuits
dark cocoa/ to dust good quality
Preparation:
Beat egg yolks and sugar with a mixer, until thick and pale.
Using a large spoon, fold through the mascarpone.
Then add chestnut purée and mix till combined.
Whisk egg whites until firm peaks form.
Carefully fold into mascarpone in three batches.
Add Marsala to the warm espresso and quickly dip in half of sponge fingers, one at a time, in the mixture.
Then place in the base of a 3 cup-capacity serving bowl.
Cover with half of the mascarpone mixture.
Repeat layers once more, finishing with the mascarpone.
Refrigerate for 6 hrs or overnight to set.
Sprinkle with plenty of cocoa, grated chestnuts and serve.
Buon appetito!
NOTE:
Keep in the refrigerator for up to 4 days.
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