Preheat oven to 200°C.

Separate the egg white from the egg yolk.

Mix egg yolk with sugar. Add melted butter, vanilla and maïzena.

Beat white eggs until foamy. Incorporate with preparation.

Spread on top of baking tray covered with greaseproof paper.

Bake 10 minutes.

Remove from oven and put upside down straight away on another greaseproof paper. Remove carefully the paper used during baking process.

Cover genoise with 2/3 of chestnut jam then mascarpone.

Reserve some chestnuts and hazelnuts for the decoration and sprinkle the rest on top of the mascarpone. Roll genoise carefully using baking paper.

Cover with the rest of chestnut jam and sprinkle with reserved chestnut and hazelnuts.

You can also put some nice little meringues on top.