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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Copyright 2003, Daisuke Utagawa, All Rights Reserved
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!