Place sugar, egg yolks, water, and marsala into double boiler
. Add almond extract and whisk
for 5 minutes on low heat until thick and smooth. Remove from heat and cool. Fold in whipped cream
In the bottom of a greased mold
, place marrons, then add 1/3 of zabaglione
mixture, then a layer of cake. Repeat: zabaglione, then cake, 2 more times. Cover with plastic film and freeze for 24 hours.
To serve, dip mold into hot water and invert onto dish.