Ingredients
- 250 g mascarpone
- 180 g boiled chestnuts
- 170 g caster sugar
- 150 g flour
- butter g 110 plus a little
- 100 g egg white
- 100 g icing sugar
- 6 egg yolks
- orange rind 1/2
- cocoa
- candied orange peel
- Grand Marnier liqueur
- salt
To prepare the mascarpone cream and chestnut crumble crumble the chestnuts and mix them with 80 g of granulated sugar, 50 g of flour, 60 g of soft butter and a pinch of salt. Cook the dough in the fridge for 2 hours. Then grate it with the grater in large holes; spread the crumbs on a baking sheet covered with parchment paper without massing them; put them in the oven at 180 ° C for 12-13 ′, take them out of the oven and let them cool (crumble). Mix the egg white with the icing sugar, 100 g of flour, 50 g of melted butter, 3 egg yolks, the grated orange zest and a pinch of salt. Spread the mixture into 6 buttered frusto-conical molds (ø 7.5 cm, h 3) and bake at 180 ° C for 7-8 ′. Remove the sweets from the oven, remove them from the oven and sprinkle them with Grand Marnier. Whip 3 egg yolks by pouring 90 g of granulated sugar, cooked at 108-110 ° C with 2-3 tablespoons of water. Then add the mascarpone, 2 tablespoons of Grand Marnier and chopped candied peel to taste. Spread the cream into 6 cups and immerse the cakes; complete with cocoa and crumble and serve.
For this recipe we used Mascarpone Pam & Panorama.
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