For the holidays, I was looking for a way to unite some favorite winter and Christmas flavors, and this parfait was the answer. Chestnut purée or crème de marrons, so popular here in France, makes this parfait extra creamy, while speculoos cookies make for the Christmas-y aroma and the crumbled meringues for a little extra crunch (and they´re also the reason why you might prefer to call this a vacherin). If you buy the meringues in the bakery, you´ll need just a few minutes to whip up this easy to make holiday `ice cream (and no need to drag out the ice cream maker).

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