0.0 – 0 reviews • Blackberry
| Level: |
Intermediate |
| Total: |
1 hr 22 min |
| Prep: |
20 min |
| Inactive: |
1 hr |
| Cook: |
2 min |
| Yield: |
4 servings |
Ingredients
- 1 cup raw sugar
- 1/4 cup water
- 1 can boiled chestnuts
- 2 teaspoons Grand Marnier
- 1/3 loaf pound cake, torn
- 8 tablespoons Marsala
- 8 tablespoons sweetened whipped cream
- Caramel sauce
- 1 package blackberries
- Walnuts
Instructions
- Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved. Remove from the heat and let cool.
- Next, drain the water from the canned chestnuts. Place in a food processor and puree. Add the simple syrup and Grand Marnier, to taste, while blending (chef’s tip: make it a bit sweeter then you like). Lay the torn chunks of pound cake in the bottom of 4 serving glasses. Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake. Refrigerate for 1 hour.
- After removing it from the refrigerator, add layers of the whipped cream and caramel sauce. Top with blackberries and walnuts before serving.