Dolce ai marron glacé (hazelnut biscuits, meringues, candied chestnuts and chocolate with whipping cream) - Piemonte, Valle d'Aosta
Prep time
Cook time
Total time
Categories: Kids, Quick and Easy, Gluten-Free *use hazelnuts instead of the biscuits
One of my favourite gifts is a tray from the pastry shop with whipped cream, hazelnut biscuits, meringues and candied chestnuts so we can make Do-It-Yourself Montebianco. Everyone can make their own mini ones adjusting the proportions to their own taste. Mine has way more hazelnut biscuits. My younger son’s montebianco has more meringues and whipping cream while his brother’s is mainly whipping cream and candied chestnuts. Candied chestnuts are a much coveted sweet which are difficult to make properly. Every year Santa brings a few for the bottom of our Christmas stockings. Those that are not eaten, find their way into this dessert.
For the full recipe for Montebianco, click here.
Recipe type: Dessert (Dolci)
Cuisine: Valle d'Aosta, Piemonte
Serves: 8
  • 500 mls whippingcream
  • 1 vanillabean, sliced in half lengthwise and the seeds scraped out (the pod can be frozen or placed in a bag of sugar to make vanilla sugar)
  • 30 grams icingsugar
  • 9 small meringues, 3 crumbled and 6 left whole
  • 5 hazelnut biscuits, crushed (can substitute with 50 grams chopped, roasted hazelnuts)
  • 30 grams dark chocolate, grated or shaved
  • 9 marron glaces (candied chestnuts)- 3 chopped and 6 left whole
  • Cocoa powder to dust
  1. Whip the cream, vanilla seeds and icing sugar to soft peaks.
  2. Place 6 of the meringues on a serving plate.
  3. Fold the crushed biscuits, the chopped marron glace and the crumbled meringues into half of the whipping cream.
  4. Mound this mixture on top of the whole meringues.
  5. Place the remaining whipped cream into a pastry bag fitted with a fluted tip and pipe the cream on top of the mound.
  6. Sprinkle evenly over the top the shaved dark chocolate. Sift the cocoa powder over top to evenly distribute. Place a whole marron glace on top of the mound. Place the remaining whole marron glace around the base of the mound. Serve!
Recipe by Living a Life in Colour at