• 250 g (8 oz) fromage frais
  • 1 tablespoon icing sugar, sifted
  • 100 g (3½ oz) sweetened chestnut purée
  • 100 g (3½ oz) meringues, crushed
  • dark chocolate shards cut from a bar, to decorate

Beat the fromage frais with the icing sugar. Stir in half the chestnut purée and the crushed meringues.

Spoon the remaining chestnut purée into individual serving dishes and top with the meringue mess. Decorate with the dark chocolate shards and serve.

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