Mont Blanc ice cream dessert

1.  Break the meringues into small pieces. Divide half of the meringues in the bottom of 6 ice cream glass cups.

2. Cover the meringues with half of the chestnut cream. Arrange a new layer of meringue and chestnut cream. Refrigerate.

3.  Whip the very cold cream into chantilly. When it is firm, add the icing sugar while beating.

4.  Spoon the chantilly in a pastry bag and decorate the ice cream glass cups. Decorate with a candied chestnut. Keep in the fridge until serving

Photo credit: Sucré Salé