The portal of the Rome Chamber of Commerce for agritourism and the local area
Boil the chestnuts and take out peel and internal film. Put them in a tureen and add milk. Mash them with a wooden spoon, until you get an homogeneous and solid dough, that you will sift.
In the meantime put sugar on the fire at a medium heat, wet it with little water, add vanilla lengthwise (so that it gives off its seeds) and you should get a liquid syrup, mixing with a wooden spoon.
For the meringues: egg white have to be fresh and worked at room temperature, without egg-yolk trace.
Put egg white in a bowl with salt and vanilla, start whipping them using an electric whisk until they get inflated; slowly add sugar and continue whipping until, the albumen gets solid and shiny. With a sac a poche make meringues of your favourite shape, on the oven paper and put into the preheated oven at 100 degrees for about 2 hours. In order to show it, place the chestnuts cream in glass cups. Decorate with meringues and finish with whipped cream and a marron glace. Dust gently with cocoa.