Melt, without stirring, 50g sugar in a heavy based saucepan to obtain a caramel. Mix gently then add the whisky a little at a time. Add the water and then allow to cool to room temperature.
Beat the chilled cream with an electric whisk until thick, adding the chestnut cream at the end. Place in the fridge to chill.
Place 100g of sugar in a pan and melt, without stirring, to obtain a caramel. Stir in the flaked almonds.
Pour the caramel on to a sheet of baking parchment, cover with a second sheet and use a rolling pin to roll the nougatine to a thin layer. Refrigerate.
Soak the sponge fingers in the whisky and caramel syrup and then place them in the bottom of individual serving glasses. Add a layer of cream and sprinkle on a few chopped marrons glacés. Create another layer of sponge fingers and then add cream and some more marrons glacés.
Finish with broken pieces of nougatine.
«Try making this recipe using Amaretto and amaretti biscuits instead of whisky and sponge fingers - this will give you another delicious dessert!»