Marroni al Mascarpone

• 2 egg yolks
• 100 g caster sugar
• 1 tsp

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.