for 4 portions

30 g	meringue nests, crumbled
220 g	frozen chestnut puree, defrosted
3 tbsp	kirsch

Mascarpone cream

150 g	plain greek yoghurt
100 g	mascarpone
½ tbsp	icing sugar
50 g	sugar-roasted almonds, coarsely chopped
2	oranges, segmented

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.

Mascarpone cream

Whisk together the yoghurt, mascarpone and icing sugar. Dollop the cream on top of the chestnut puree, garnish with the orange segments and almonds.

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