Thin strands of chestnut piped over whipped cream and crumbled meringue, a dusting of cocoa: Maison Perrotte’s Chestnut Spread, cooked with Madagascar vanilla, turns an autumn afternoon into a quick, cloud-soft dessert.
Serves 4 · 15 min
- Whip 3/4 cup (180 ml) cold heavy cream with 1 tbsp powdered sugar to soft peaks.
- Crumble 4 small store-bought meringues into 4 glasses and cover with the whipped cream.
- Loosen 1/2 cup (150 g) of the chestnut spread with 1 tbsp milk, then pipe or spoon it over the cream in thin strands.
- Dust with cocoa powder and serve right away.
The star of this recipe: Chestnut Spread, by Maison Perrotte.
