Semifreddo ai marroni

Break the eggs into the egg whites from the yolks; put them into a bowl, add sugar and mount them with an electric mixer until foamy and are swollen.

Do warm up a pint of heavy cream in a small saucepan; When the bubbles will form on the surface, pour on the cream and egg yolks and sugar, stirring with a wooden spoon to fold well.

Put the mixture into the saucepan used for the cream and bake in a water bath by immersing the Pan in a larger pan half full of water, which maintain a light boil on low heat.

When the cream will thicken up, veiling the spoon, levatela from heat and pour into mixing bowl.

Let it cool, mixing occasionally, then add the rum, mashed chestnuts and chopped chestnuts, amalgamating all with care.

Whip the remaining cream and add it to the mixture, stirring gently from the bottom up not to dismantle it.

Covered with aluminum paper a rectangular Cake Pan and pour the prepared cream; then cover with more foil and passed in the freezer for at least 6 hours.

When serving, turn the mold onto a serving dish, remove the foil and cut the semifreddo into slices.