Ingredients

• 1 cup raw sugar
• 1/4 cup water
• 1 can boiled chestnuts
• 2 teaspoons Grand Marnier
• 1/3 loaf pound cake, torn
• 8 tablespoons Marsala
• 8 tablespoons sweetened whipped cream
• Caramel sauce
• 1 package blackberries
• Walnuts

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Instructions

1. 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.
2. 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.
3. After removing it from the refrigerator, add layers of the whipped cream and caramel sauce. Top with blackberries and walnuts before serving.