Vermicelles is a Swiss dessert made by piping a paste of cooked chestnuts, butter, sugar, and Kirschwasser through a fine set of performations to make a tangle of sweet "worms." These are then plated or placed in a pastry shell and often topped with meringue or whipped cream, and optionally a candied cherry.
The dish is similar in ingredients and construction to a French Mont Blanc.
Name origins
From Italian vermicelli, plural of vermicello "little worm," from Latin vermis "worm" + -cello diminuitive suffix.