This chestnut pavlova recipe is fabulously festive: an exuberant, rich, and luxurious treat for the holidays. The meringue base is crisp on the outside with a soft marshmallowy interior,topped with sweetened chestnut puree (sometimes labeled "chestnut spread;" seek out Clement Faugier brand) followed by swaths of softly whipped cream and splinters of bitter chocolate. This chestnut pavlova is, despite appearances, a relatively easy affair. The only complicated part is the meringue base, and, provided you stash it in a completely airtight container, it can be made 2 days in advance. Handle the baked meringue carefully,as it is quite fragile.