Try this delicious recipe courtesy of Chestnut Australia


  • 500g fresh chestnuts (or 350g frozen peeled)

  • 250ml milk

  • 3 tbs brown sugar

  • 1 tsp vanilla essence

  • 3 eggs, separated

  • 100g caster sugar

  • 300g mascarpone

  • 32 Savoiardi biscuits (Italian sponge fingers)

  • 400ml water

  • 4 tbs cocoa powder plus 1 tsp for dusting


  • 1.

    Score chestnuts by cutting a shallow cross on the flat side with the tip of a sharp knife and place in boiling water for 10 minutes. Peel as soon as they’re cool enough to handle. They’ll peel better when still warm. Make sure both skin and fine inner pellicle are removed.

  • 2.

    Put 8 peeled chestnuts aside and thinly slice them. Place the rest in a small pot with milk, brown sugar and vanilla essence. Simmer on very low heat for 15 minutes until chestnuts become very soft. Remove from heat and place aside to cool. Once cool place in a food processor and blend till smooth. It may be necessary to add 3-4 tablespoons more of milk to get a creamy consistency.

  • 3.

    Beat the egg yolks and caster sugar together until the mixture becomes pale.

  • 4.

    Beat the whites in a separate bowl until they form fluffy peaks.

  • 5.

    Mix the yolk and sugar mixture together with the mascarpone, and then fold the whites in gradually.

  • 6.

    Mix 4 tablespoons of cocoa powder with 100ml of water to make it easier to dissolve, then add remaining 300ml.

Nutritional information

Nutritional analysis per serving (38 servings)

  • Energy 376kj
  • Fat Total 17g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 48g
  • Sugar 5g
  • Sodium 530mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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