Chestnut cream cake and mascarpone

Place the eggs in a pan, cover with cold water and boil for 8 minutes to boil.

Raccoglietele with a slotted spoon, raffreddatele under cold water and Peel by holding them under water.

Divide them in half, retrieve the yolks and puree through strainer, pressing them with the back of a spoon and letting them fall into a bowl.

Place in another Bowl the sugar, mascarpone and mount them with an electric mixer at medium speed, you have to get a swollen and homogeneous cream. Use the mascarpone very cold refrigerator and cooled the bowl and whisk before using them to prevent the mascarpone to get warm. Carefully fold egg yolks a little at a time, always firm mounting with wire whisk pour the brandy.

Divide the cream into 3 parts leaving 1/3 into the bowl and moving the other 2/3 in other 2 bowls. In a bowl add the cocoa, stirring gently with a fork and allow it to drop by a colander well cleaned and dried.

In another bowl stir the sweetened chestnut purée and left au naturel the last third of cream.

Pour the white wine and the marsala in a deep dish, place the bottom of the pan to Spain on a serving dish and spennellatelo with a little wine and marsala. Spread the chocolate cream and cover with the second disc also brushed with this with wine and marsala, cover with the chestnut cream and put the third disc. Spennellatelo and spread the natural cream on side edge. Please join the pieces on the Board of marron glacé and keep in the refrigerator for at least 6 hours.

When serving decorated with clumps of cream and marron glacé.

Finish the surface of the cake with a refined decoration.

Cut out 3 heart shaped shapes from cardboard, appoggiatele on the surface of the cake and sprinkle with cocoa powder and allow it to drop by a strainer. Raised the 3 shapes, taking care not to damage the design. Lean silhouettes, taking care not to damage the drawings.

Place a marron glacé in the center of the cake, ponetene yellow spaces 3 makes a heart of cocoa and other things. Formed with whipped a cord on the edge of the cake and allow it to exit directly from the canister. Surrounded with a drawstring also whipped Brown 4, put the cake in the refrigerator for at least 30 minutes and serve.