Chestnut Parfait

Directions

1. 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.
2. 2
   Remove from the heat and let cool.
3. 3
   Next, drain the water from the canned chestnuts.
4. 4
   Place in a food processor and puree.
5. 5
   Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like).
6. 6
   Lay the torn chunks of pound cake in the bottom of 4 serving glasses.
7. 7
   Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake.
8. 8
   Refrigerate for 1 hour.
9. 9
   After removing it from the refrigerator, add layers of the whipped cream and caramel sauce.
10. 10
    Top with blackberries and walnuts before serving.