Ingredients for 8 people
- 1 packet of high-quality sponge finger biscuits
- 1 cup of very strong coffee
- 500 g mascarpone
- 200 g chestnut cream
- 100 g glazed chestnuts
- 4 eggs
- 100 g caster sugar
- Cocoa powder
Crack the eggs, separating each yolk from the white.
Whip the yolks with the sugar until the mixture whitens.
Whip the whites into stiff peaks. Add the mascarpone to the yolk-and-sugar mixture. Then delicately fold in the whites.
Pour the coffee into a shallow bowl and dip each sponge finger biscuit into it.
After dipping each one, arrange it to form a layer in a serving dish. Coat this layer with the mascarpone mixture, followed by a layer of chestnut cream and a few crumbled glazed chestnuts. Continue layering in this way until no ingredients are left.
Dust with cocoa powder.
Chill overnight and serve the next day.
The chef's trick
Add a few drops of rum to the chestnut cream to flavour the dessert.