250 g./9 oz. marrons glacés - 200 g./7 oz. small meringues - 150 g./5 oz. dark chocolate - 1/4 dl. whipping cream - 20 g./1 oz. vanilla sugar
Whip cream until stiff and add
vanilla sugar; grate dark chocolate coarsely, break up marrons
glacés and crumble meringues. Arrange a layer of meringues
on a serving dish, spread cream on top using a knife, sprinkle
with marrons glacés and whipped cream; repeating layers until
all the ingredients are finished. Decorate surface with chocolate
wafers and candied violets and place in refrigerator until serving.
N.B. Ingredients are given for 4 portions. | 
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 | Pinot Brut Blanc de Blancs
Santa Margherita
Dry, smooth sparkling wine with almond notes. Elegant bouquet with hint of ivy; ultra-fine, lingering perlage.
Serve at:
8°-10° C.
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