Chestnut Mascarpone Cream Log With Chocolate Pocky Sticks

Chestnuts are the perfect fall snack, but as this creamy recipe proves, they make an even better fall dessert!

You'll Need:

For the chestnuts:

  • 24 oz chestnuts
  • 20 fl oz water
  • 7 oz sugar

For the mascarpone cream:

  • 14 oz mascarpone
  • 1 tbsp vanilla extract
  • 12 fl oz almond milk
  • 5 gelatin sheets, soaked and warmed

For the whipped cream:

  • 28 fl oz heavy whipping cream


  • flat cookies or graham crackers
  • chocolate pocky sticks
  • parchment paper
  • paper towel roll
  • rubber bands
  • piping bag

Here's How:

1. Cut a cross in the chestnuts and bake at 350°F for 30 minutes (it's best to add an ovenproof bowl of water to the oven to prevent the chestnuts from drying out).

2. Let the chestnuts cool down and then peel them.

3. Add the water and sugar to a pot over medium heat and bring to a boil. Add the peeled chestnuts and cook for 10 minutes uncovered.

4. Remove ⅓ of the chestnuts and set them aside for later. Pass the remaining chestnuts through a sieve and let them cool down.

5. For the mascarpone cream, mix the mascarpone, vanilla extract, almond milk, and gelatin together. For the whipped cream, beat the heavy whipping cream until a smooth cream forms. Add ⅓ of the mascarpone cream and ⅓ of the whipped cream to the sieved chestnut mixture, mix well, and spoon into a piping bag.

6. Take a paper towel roll (make sure it's shorter than your loaf pan), place some parchment paper over one end, and secure it in place with a rubber band.

7. Pipe the mascarpone cream & whipped cream mixture into the paper towel roll, secure the open end with some parchment paper and a rubber band, and freeze the cream roll for 4 hours.

8. Mix the remaining mascarpone cream and whipped cream together and fold in the chestnuts that you set aside earlier.

9. Line your loaf pan with parchment paper and fill it halfway with the chestnut cream from the previous step.

10. Remove the cardboard roll from the frozen cream roll and lightly press it into the chestnut cream in the loaf pan.

11. Cover the frozen cream roll with the remaining chestnut cream and top it off with a layer of cookies. Refrigerate for 4 hours.

12. Decorate the chestnut cream log with chocolate Pocky sticks.

This cool dessert tastes great on a cold fall night when you're all snuggled up under the covers. After all, nothing warms you up better than chestnuts!

You can find the recipe for the Pocky Stick Cake featured in the bonus video here.


Also hefty