Chestnut Tortino with Zabaglione

Serves 4

Tortino

450 grams fresh chestnuts, boiled with 50 grams sugar and water to cover
200 grams self raising flour
200 grams sugar
100 ml vegetable oil
3 eggs
10 grams vanilla sugar
30 ml rum

Method

Boil the chestnuts, cool and puree

In a bowl, mix together sugar, water, eggs, chestnuts boiled and pureed, some vanilla and rum.

The mixture should be quite fluid Pour into a 24 cm spring form pan and bake at 180 degrees C for 50 minutes

Serve sliced on a plate with the zabaglione on the side. Garnish if wished with marrons glacées

Zabaglione

Ingredients
2 egg yolks
30 grams sugar
100 ml marsala
45 ml water

Beat yolks and sugar together till white , add marsala and whisk in a double boiler until it is fluffy and doubles in size. Take of the heat and add the water.