Chestnut Semifreddo

Break the eggs separating the egg whites from the yolks; place the yolks in a bowl, add the granulated sugar and whisk them with an electric whisk until they are fluffy and frothy

Heat half a liter of cream in a saucepan; when it starts forming bubbles on the surface, pour it over the yolk and sugar mixture, stirring with a wooden spoon to mix well

Put the mixture back in the saucepan used for the cream and cook it in a double boiler, immersing the container in a larger pot filled halfway with simmering water over low heat

When the cream thickens, coating the spoon, remove it from the heat and pour it back into the bowl

Let it cool, stirring occasionally, then add the rum, the chestnut puree, and the chopped chestnuts, mixing everything carefully

Whip the remaining cream and fold it into the mixture gently from the bottom up to avoid deflating it

Line a rectangular loaf pan with aluminum foil and pour in the prepared cream; then cover with more aluminum foil and place it in the freezer for at least 6 hours

When ready to serve, invert the mold onto a dessert plate, remove the aluminum foil, and slice the semifreddo