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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the meringues in bowls. Mix the chestnut puree with the kirsch, transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe onto the meringues.
Whisk together the yoghurt, mascarpone and icing sugar. Dollop the cream on top of the chestnut puree, garnish with the orange segments and almonds.
|Prepare:||Prepare this chestnut and orange dessert (excl. almonds) approx. half a day in advance, cover and keep in the fridge.|
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