Method
Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through the mascarpone. Then add chestnut puree and mix till combined.
Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.
Add marsala to the warm espresso and quickly dip in half of sponge fingers, one at a time, in mixture. Then place in base of a 3 cup-capacity serving bowl. Cover with half of the mascarpone mixture. Repeat layers once more, finishing with the mascarpone.
Refrigerate for 6 hrs or overnight to set. Dust with plenty of cocoa, grated chestnuts and serve.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through the mascarpone. Then add chestnut puree and mix till combined.
Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.
Add marsala to the warm espresso and quickly dip in half of sponge fingers, one at a time, in mixture. Then place in base of a 3 cup-capacity serving bowl. Cover with half of the mascarpone mixture. Repeat layers once more, finishing with the mascarpone.
Refrigerate for 6 hrs or overnight to set. Dust with plenty of cocoa, grated chestnuts and serve.
