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$INGREDIENTS:\n\nFor the ladyfingers and mascarpone cream:\n\n- 60 g of chestnut flour \n- 25 g of potato starch \n- 20 g of corn starch \n- 60 g of egg yolks \n- 50 g of eggs \n- 90 g of sugar\n- 200 g of mascarpone \n- 200 g of fresh cream \n- 65 g of sugar \n- 3 egg yolks \n- 3 g isinglass \n- 1 tablespoon of rum \n\nFor the chestnut cream and syrup:\n\n- 200 g of boiled chestnuts \n- 200 g of water \n- 150 g of sugar \n- 1 tablespoon of lemon juice\n- 90 g of water \n- 30 g of sugar \n- 10 g of rum \n- 1 teaspoon of soluble coffee\n\n\nRECIPE:\n\nWhip the egg yolks with the sugar until it forms a puffy and light mixture, add the chestnut flour, the sifted starch and mix. Beat the egg whites and add them to the yolks. Line a baking sheet with parchment paper and form the ladyfingers using a pastry bag with a smooth 1 centimeter spout. Bake at 190 ° C for 10 minutes then remove. \nBoil the water with sugar and lemon juice. Add the coarsely chopped cooked chestnuts and cook for about 1 hour over low heat, blend until a very smooth cream is created, if necessary add a few tablespoons of water. Whip the egg yolks with 10 grams of sugar taken from the total, in the meanwhile put the remaining 55 grams with 15 ml of water in a saucepan and boil, as soon as the sugar has melted and the mixture is transparent, remove from the heat and add to the egg yolks being careful to lower the speed of the whips, continue to whisk until the mixture cools down and is puffy and clear. Add the mascarpone and the rum and mix until everything is homogeneous. In the meantime, put the isinglass to soak in cold water for at least 10 minutes, squeeze it well and melt it in the microwave together with a tablespoon of water, add it to the mascarpone mixture flush, mixing to avoid lumps. Whip the cold cream and add it gently to the cream. Dissolve the sugar and the coffee in hot water, let it cool down and add the rum. Soak the ladyfingers in the syrup and make the layers. Let it rest in the refrigerator at least 3 hours.$

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