Preparation
Beat the eggs with the sugar in a bain-marie and mix with the mascarpone to form a cream. Fold in the whipped cream.
In a glass, layer the mascarpone cream, the ladyfingers briefly soaked in milk and the chestnut cream alternately.
Refrigerate for about 2 hours and serve.
Our tip
Also delicious with apple sauce instead of the chestnut cream.
Recipe by: Tourist office Partschins/Parcines