Summary

Ingredients

• 200 g chestnuts (chestnut rice, i.e. cooked and strained chestnuts)
• 300 g QimiQ
• 150 g mascarpone
• 80 g suar
• 1 packet vanilla sugar
• 5 tablespoon rum
• 80 ml milk
• 125 ml whipped cream
• 40 ladyfingers (sponge fingers)
• 200 ml coffee, boiled, stronger
• 1 tablespoon sugar
• 1 tablespoon rum
• 3 tablespoon cocoa powder

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Instructions

1. First stir the QimiQ until creamy. Then stir in the chestnut rice with mascarpone, sugar, vanilla sugar, rum and milk. Finally fold in the whipped cream.
2. Line a baking dish with cling film. Spread a layer of cream on the mold. Then dip the ladyfingers in a mixture of boiled coffee, 1 tablespoon sugar and rum and put a layer of it on the cream. Repeat until the cream is used up and finish off with ladyfingers as the last layer. Leave to rest in the refrigerator for at least 2 hours before consumption (best to prepare the day before).
3. Turn out of the baking dish before serving.