Iced chestnuts
Instructions
Melt chocolate in double boiler, add to pudding in a bowl and mix everything together.
Meanwhile, melt the jam with a glass of rum until obtaining a cream.
Another glass of rum mischiatelo to a glass of water and wet the savoiardi, resting them, then, in a baking dish.
Cover with a layer of chocolate, then another layer of ladyfingers, then one of chestnut cream alternating until their exhaustion and finishing with a layer of chocolate well honed.
Put it in the freezer for three hours, then pass in your fridge.
Serve sprinkled with crumbled marrons glacés.
Ingredients and dosing for 4 persons
- 100 G = = Chocolate
- 100 cl of milk
- 1 jar of chestnut jam
- 2 cups of rum
- 2 chocolate puddings
- 200 g of marrons glacés
- 1 pack of biscuits savoiardi