Nesselrode Pudding ( Chestnut Pudding)

Directions

1. 1
   Dice glaceed and candied fruits into bits and mix into the Marsala.
2. 2
   Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels.
3. 3
   In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).
4. 4
   Separate the eggs and discard whites or save them for another recipe.
5. 5
   Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.
6. 6
   Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.
7. 7
   Reduce heat and stir constantly until the custard thickens.
8. 8
   Strain the custard through a sieve.
9. 9
   Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.
10. 10
    Whip the cream until it is very stiff, and fold it carefully into the mixture.
11. 11
    Pour it into a charlotte mold lined with cling wrap.
12. 12
    Cover tightly with foil and freeze for 24 hours.