Crema di Montebianco

1: In a bowl, mix the crema di marroni with two to three tablespoons of panna fresca liquida to make it creamier.

2: Whip the remaining panna until stiff peaks form.

3: Gently fold the whipped cream into the chestnut cream using a spatula and a bottom-up motion to keep it fluffy.

4: Add the chopped marron glacés and the crushed meringues to the mixture.

5: Mix well to ensure the cream is uniform.

6: Serve immediately or refrigerate to set.