Chestnut cream

300 g chestnut puree
3 eggs
35 g powdered sugar
200 g of chocolate powder
20 ml rum
200 ml milk
8 lady fingers
60 g white chocolate
candied cherries

preparation:

In a bowl over steam put powdered sugar, add three albumen, and hand mixer or whisk fabricate thick cream. Then the mixture add the chocolate powder, pour rum and slowly mix until the chocolate melts. Then in a bowl add crushed chestnut puree, pour 100 ml of milk, stir everything together and remove from heat to cool to room temperature. Prior to serving in the pelvis Tear cookie, pour the remaining milk to soften them and pour over the cream of chestnut. At the end of each cream decorate leaves grated white chocolate or simply sprinkle with chopped hazelnuts and candied fruit , and serve.