Candied chestnuts with mascarpone

Candied chestnuts with mascarpone

Marroni al mascarpone

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 egg yolks
100g caster sugar
1 teaspoon vanilla sugar
2 tablespoons whisky
4 tablespoons single cream
400g mascarpone cheese
12 whole chestnuts in syrup or marrons glaces
12 bay leaves

Method

  1. Beat the egg yolks with the caster sugar, vanilla sugar and whisky to obtain a smooth cream. Beat the single cream into the mascarpone to soften it and then carefully fold in the egg yolk mixture. Put the mixture into a piping bag and pipe 3 equal dollops onto each dessert plate. Top with the chestnuts and then decorate with the bay leaves.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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