Ingredients
- 4 large free-range eggs, separated
- 200g (7oz) caster sugar
- 1tsp vanilla extract
- 400ml (14fl oz) double cream
- 100ml (4fl oz) sweet Marsala
- 200g (7oz) sweet chestnut spread (we like Clément Faugier chestnut spread)
- 6-8 marrons glacés, to decorate
- You will need:
- 1.2 litre (2pt) loaf tin lined with clingfilm
Instructions
- Using an electric whisk, mix the egg yolks, sugar and vanilla in a large bowl until thick, creamy and pale. Set aside.
- In a separate bowl, mix the cream until soft peaks form, then gently fold in the Marsala, and set aside. In another bowl, using an eclectic whisk, mix the egg whites to stiff peaks, and set aside.
- Fold the whipped cream mixture into the yolk mixture, then gently fold in the egg whites. Remove a third of this mixture to a separate bowl and carefully fold in the chestnut spread, keeping as much air in the mixture as possible. Pour into the base of the tin, spread with a palette knife, and place in the freezer for 20 minutes. Keep the remaining mixture in the fridge. Remove the tin from the freezer and pour over the last of the mixture from the fridge. Cover and freeze overnight.
- Remove 10 minutes before serving and decorate with the marrons glacés.
