Ingredients: 

4 fresh egg whites,

260 g icing sugar,

150 g chestnuts,

3 dl fresh cream,

1 small glass of rhum,

1 pinch of vanillin,

marron glacé,

walnuts.

Preparation (Difficult - 45 min): 

Take a wooden spoon and whip the egg whites with 200g of sugar until the mixture is puffed.

Add vanillin and pour the mixture in a greased and floured mould.

Bake in preheated oven at 180°C for 30 minutes.

Purée chestnuts and add a small glass of rhum.

Whip the fresh cream with the icing sugar letf t obtain a Chantilly cream.
Lay a stratum of meringue, Chantilly and chestnut purée.

Repeat twice.

Garnish the cake with walnuts and marron glacé.

Serve chilled.

You can replace chestnut purée with ground marron glacé.

Wines:

Regional wine: Infavato Malvasia V.D.T. – Romagna

National wine: Verduzzo di Ramandolo D.O.C. – Friuli Venezia Giulia

Foriegn wine: Muscat de Samos – Grecia.

Recipe supplied by: Consorzio Castanicoltori di Castel del Rio c/o comunità Montana della Valle del Santerno.
Via Mengoni, 2 - 40025 Fontanelice (Bo)