Layered Dessert with Mascarpone Cream
Mix 3 tablespoons of cocoa with hot milk and 20 grams (approximately 2/3 ounces) of powdered sugar, allow to cool. Crumble ladyfingers and spread in 8 glasses and drizzle with chocolate.
Whisk mascapone with remaining powdered sugar well. Beat egg whites until stiff and fold into mascarpone. Beat cream until stiff and fold half of it into mascarpone. Combine remaining half with chestnut cream. Layer chestnut cream, chopped chestnuts and mascarpone cream in the glasses, alternating, and refrigerate for 2 hours. Dust with cocoa and serve.