For the Mont Blanc with Amarena cherries, whip the cream until stiff and gradually add 2 tablespoons of sugar.
Finely puree the chestnuts with 1 tablespoon of whipped cream and the remaining sugar in a food processor. Carefully fold 4 tablespoons chestnut puree into the cream.
Portion 1 tablespoon of Amarena cherries onto a plate. Fill the chestnut-cream mixture into a piping bag and pipe small mountains (mont) over the cherries. Spread the remaining chestnut puree over the mountains using a potato ricer.
For the caramel sauce, caramelize the sugar in a pan and stir in the butter, you want it to be a creamy sauce.
Spread the caramel sauce decoratively around the Mont Blanc with Amarena cherries and place an Amarena cherry on top.
Preparation Tip:
Always let cooked chestnuts rest in a damp dish, then they are easier to peel and the preparation of Mont Blanc with Amarena cherries is even easier.