Ingredients: 500gr whipped cream 200 gr chestnuts 350 gr Vincotto 200 gr italian meringue 6 yolks 70 gr sugar Directions: Beat the yolks to vapour with sugar till they become fronthy, add vincotto, the whipped cream and italian meringue. Boil the chestnuts, slice and put them into small moulds, add the mixture and let them in the refrigerator for at least 4 hours. Remove from the mould and serve with a tablespoonful of Vincotto and a glazed chestnut.