Chestnuts crush, mix with the sugar, egg yolks and cinnamon until soft. Beat the egg whites until stiff and fold into the chestnut mixture.
Butter a pudding mold thickly and pour in the chestnut mixture. The pudding is baked in a hot oven for about thirty minutes. It is eaten warm or cooled with whipped cream.
(*) Marren is the name given to chestnuts in the southern part of the Grisons.
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