Denise Tollyfield

Serves 4 – 8

Gelatine leaves x 4
400ml double cream
250g tub mascarpone at room temperature
250g can of sweetened chestnut puree(I use Faugier which I have always bought from Sainsburys)
100ml Marsala wine or sherry
12 – 18 sponge fingers

To decorate;
150ml double cream, whipped so that it holds it’s shape
Marrons glace – optional
Edible silver decorations, silver cake spray
You will need:
1 x large terrine tin or loaf tin, greased lightly and lined with baking paper, vut to fit

1. Take the gelatine leaves and soak in a small dish of cold water for a few minutes.
2. Tip the tub of mascarpone into a large bowl and beat well to soften it up a bit. (I use a stand mixer for this or you can use an electric hand mixer.
3. Add the double cream and chestnut puree and beat well together to get a smooth mixture.
4. Squeeze the gelatine out and then melt it in a couple of tblsp just boiled water.
5. Beat the gelatine mix into the main mixture gently until all blended well.
6. Put the Marsala wine into a shallow dish then dip 4 – 6 sponge fingers into it quickly then make a layer at the base of the prepared tin.
7. Spoon the cream mixture over the sponge fingers then carry on with this until you have filled the tin – make sure the last layer is sponge fingers.
8. Cover and chill overnight.
9. When ready to serve, whip the remaining double cream until it holds it’s shape.
10. Uncover the terrine and ease down the sides with a palette knife to help loosen then carefully invert your serving plate over the top of the tin then flip over.
11. Gently unmould by easing the clingfilm away and lifting the tin up.
12. Pipe the whipped cream over the top and decorate with whatever festive combination you like!
This terrine will keep in the fridge for 3 – 4 days – if it lasts that long!