Score chestnuts crosswise on top. Place on a tray in the heated stove on the middle shelf and roast for 10 min at 200 °C (gas: level 4).
Remove from the stove. Remove the skin from the chestnuts (the light yellow skin must also be removed). Put chestnuts into a saucepan. Add milk, season with salt and cook for 10 minutes until soft. Grind in a food processor or with an electric whisk.
Mix sugar, vanilla sugar and butter in a baking bowl until creamy. Gradually add the egg yolks. Add lemon zest and red wine. Stir in chestnut puree. Whip egg whites in a baking bowl until stiff. Fold in. Grease an ovenproof dish with light butter. Drain pineapple in a sieve and cut into small pieces. Spread evenly in the mold. Place in the heated oven on the middle shelf and bake for 60 minutes at 180 °C (gas mark 3).
Remove from the stove. Serve sprinkled with powdered sugar.
Our tip: Use your favorite red wine for cooking!
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