Directions:
- 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.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.74 Kcal (1799 kJ) | ||
| Calories from fat | 70.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.84g | 12% | |
|---|---|---|---|
| Sodium | 463.85mg | 19% | |
| Potassium | 62.18mg | 1% | |
| Total Carbs | 86.82g | 29% | |
| Sugars | 64.96g | 260% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 2.32g | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 282.19 Kcal (1181 kJ) | ||
| Calories from fat | 46.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 12% | |
|---|---|---|---|
| Sodium | 304.58mg | 19% | |
| Potassium | 40.83mg | 1% | |
| Total Carbs | 57.01g | 29% | |
| Sugars | 42.66g | 260% | |
| Dietary Fiber | 0.48g | 3% | |
| Protein | 1.52g | 5% | |
| Iron | 0.6mg | 5% | |
| Calcium | 56mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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