Petits Monts Blancs
– How to Cheat

A time of feasting should mean lots of special treats for everyone, and there’s one treat that’s particularly special for me and that’s crème de marrons – sweetened puréed chestnuts that have a kind of thick, toffee-like consistency and a quite unique flavour and texture. When I was about 23, working in the kitchen of a restaurant, I would sneak spoonfuls of the stuff, top it with whipped cream and savour a delectable mouthful at especially stressful times. The great news for cheats is that all this loveliness comes in a tin, and for a party can simply be spooned into Marks & Spencer’s excellent meringues with either mascarpone or cream, or else this lovely combination below – and you have a more or less instant dessert.

Serves 8

Ingredients

1 packet of 8 Marks & Spencer meringue nests
1 x 250g tub mascarpone, at room temperature
1 x 200 ml tub fromage frais (Isigny 8% fat content)
1 teaspoon pure vanilla extract
2 x 250g tins crème de marrons de L’Ardèche (I like to chill it first)
a little icing sugar, for dusting
8 marrons glacés, chopped, to decorate

All you do is whisk together the mascarpone, fromage frais and vanilla extract, then divide the contents of one tin of crème de marrons among four of the meringue nests. Then divide the other tin among the other four meringues.

Then top each meringue with the mascarpone mixture, dividing it equally among them, and finally decorate each one with a little chopped marron glacé and a sprinkling of icing sugar – and then just wait for the compliments.

How To Cheat Hero Ingredient: