Marroni al Mascarpone

Name: Marroni al Mascarpone (Candied Chestnuts with Mascarpone)
Cuisine: Italian
Ingredients: 12 whole chestnuts in syrup or marrons glacés; 12 whole chestnuts in syrup or marrons glacés; 4 tbsp single cream; 400 g (14 oz) mascarpone cheese; 12 fresh bay leaves; 1 tsp vanilla sugar; 2 tbsp whisky; 2 egg yolks; 100 g (3½ oz) caster sugar

Candied Chestnuts with Mascarpone

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is a dessert with abundant calories, to be served mainly in winter after a very light meal.

Ingredients

2 egg yolks
100 g (3½ oz) caster sugar

Europe
Italy
Dessert
Gluten-free
Vegetarian
Winter

Method

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 on to each dessert plate. Top with the chestnuts and then decorate with the bay leaves.