Petit Mont Blanc

Ingredients

8 meringue nests
8oz mascarpone, at room temperature
6oz fromage frais (Isigny 8% fat content)
1 tsp pure vanilla extract
1lb crème de marrons de L’Ardèche, chilled
a little icing sugar, for dusting

Method

1. Divide the crème de marrons among the meringues.

2. Whisk together the mascarpone, fromage frais and vanilla extract and top each meringue with it, dividing it equally.

3. Finally decorate each one with a little chopped marron glacé and a sprinkling of icing sugar.