Chestnut pie with whipped cream and zabaione
Trattoria Cheterena

Type of recipe: Desserts



Quantities for 4 people:

  • 500g chestnut flour
  • 250g milk
  • 500g fresh cream
  • 125g granulated sugar
  • 1 glass Alkermes liqueur
  • 1 egg
  • 1 sachet of vanillin
  • aluminium moulds

For the zabaione

  • 4 egg yolks
  • 1 glass dry Marsala wine
  • 70g granulated sugar
Accompanying wines:
Albana Passito

Preparation method:

Heat the milk and 250g fresh cream with the sugar. Put the chestnut flour and vanillin in a separate bowl and beat together with the pre-heated mixture. Mix together well and add the egg and Alkermes liqueur. Butter the moulds and fill ¾ of the way up with the mixture. Cook in an oven, pre-heated to 150°C, for about 20 minutes.

For the zabaione: whisk the eggs and sugar and add the Marsala wine. Put in a bain-marie and cook, continuing to whisk. When the mixture has reached the desired consistency, remove from the heat.

Whisk the remaining cream, without sugar, until quite stiff.

Dish up the pie and garnish with the zabaione and fresh cream to taste.