Season: Autumn, Winter
Ingredients – serves 8
1 chilo of chestnuts
250g of icing sugar
30 g of bitter cocoa powder
200 ml of milk
rum to taste (optional)
1 teaspoon of vanilla powder
1 teaspoon of Fruit Masala Virya®
2 bay leaves
10 italian Amaretti cookies
400 ml of whipped cream (optional)
Method
Peel the chestnuts and boil in lightly salted water with the bay leaves. Drain the chestnuts, peel them while still warm, mash them with a potato masher and place them in a bowl. Pour gradually the glass of warm milk, stirring with a wooden spoon, add the icing sugar, rum, Fruit Masala Virya®, the sifted cocoa powder and mix well.
Seperately, finely crumble the amaretti and wet them with a little ‘of marsala and rum. Fill the cake tin with this mixture and then pour the mixture of chestnuts.
Place in the refrigerator.
To serve, turn the tin over onto a serving dish and top with whipped cream.
