Ingredients (for 6 people):
• 6 marrons glacés (candied chesnuts)
• 320 g (11.3 oz.) of crème de marrons (chestnut spread)
• 12 lady-fingers
• 6 eggs
• 6 tablespoons of granulated sugar
• 380g (13.4 oz.) of mascarpone
• 2 cups of milk (to soak the lady-fingers)
• bitter cocoa powder
• 2 tablespoons of Amaretto
Directions:
• Break and separate the yolks from the whites.
• Whip the yolks with the sugar until the color becomes lighter.
• Mix in the mascarpone and the Amaretto until it is homogeneous and smooth.
• Whip the egg whites until they are light and fluffy (important: make sure the bowl that is used is perfectly clean and that the whisk has no egg yolk or oil on it, otherwise the small bubbles won’t form.)
• With a spatula, gently fold in the whipped egg whites into the mascarpone mixture, all the while being careful not to stir the whipped egg whites too vigorously.
• Pour the milk into a bowl.
• Quickly dunk a lady-finger in the milk and place it at the bottom of the glass (break the lady-finger if it doesn’t fit at the bottom of the glass).
• Repeat for each glass.
• Cover with half of the crème de marrons.
• Cover with half of the mascarpone.
• Repeat the lady-finger step.
• Cover with the remaining crème de marrons.
• Cover with the remaining mascarpone mixture.
• Cover the glasses and refrigerate for at least 4 hours.
• Just before serving, cut the marrons glacés into very small pieces.
• Dust the top of the glasses with cocoa powder and decorate with the pieces of marrons glacés.
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