Mont Blanc — Chestnut Dessert with Meringue and Whipped Cream

Preheat the oven to 100°C using conventional top and bottom heat. Draw six circles about 7 cm across on parchment paper, leaving space between them. Turn the paper marked side down and place it on a baking tray. The bowl and mixer beaters for the egg whites must be clean and grease-free. Weigh the whites without any trace of yolk; leave the cream in the refrigerator for now.

Beat the egg whites with an electric mixer until they form soft peaks. Then add all the sugar in small portions, about one tablespoon at a time, beating continuously. Add each portion only after the previous one is thoroughly mixed in. Beat for a few more minutes until the mixture is thick and glossy and holds a stiff peak, and the sugar feels almost undetectable when rubbed between your fingers. Do not add sugar beyond the weighed amount.

Divide all the meringue among the six outlines. Use a spoon or piping bag to make solid, fairly flat discs about 7 cm across and about 1–1.5 cm thick. Level the tops so they will support the whipped cream steadily. Do not make tall nests or hollow centers. Scrape the bowl thoroughly and use all the mixture for the bases.

Dry the discs on the middle oven shelf for about 90–120 minutes. They should stay pale, be dry on the surface and underneath, and lift easily from the paper. If the underside is still sticky, dry for another 10–15 minutes. Turn off the oven, leave the door ajar, and let the meringues cool completely, usually for about an hour. Once cold, the bases can be kept until the next day in an airtight container in a dry place.

Press the plain chestnut purée thoroughly through a fine sieve, scraping the underside as well; the mixture must not contain lumps that could block the small opening. Briefly beat the softened butter, then gradually add the purée and all the sweet vanilla chestnut cream. Beat for about 2–3 minutes until smooth and soft, scraping the sides of the bowl. If the mixture is too cold and stiff, leave it at room temperature for a few minutes and mix again. Transfer to a sturdy piping bag fitted with a vermicelli tip, a plain round 2–3 mm tip, or a similarly small snipped opening.

Just before assembling the desserts, pour the cold cream into a chilled bowl. Beat at medium speed until fluffy and forming distinct peaks that hold their shape. Check the texture frequently toward the end and stop before the cream becomes grainy. Do not add sugar: the meringue and chestnut cream provide the sweetness. Cold whipped cream and completely cooled bases are important for desserts that hold their shape.

Place the six cold meringue discs on small plates. Divide all the whipped cream evenly among the bases and shape small domes with a spoon or piping bag. Leave a narrow rim of meringue so the cream does not slide off as you add the chestnut strands. The shape should be rounded and compact, without a tall, unstable peak. Start covering with the chestnut mixture immediately.

Pipe the chestnut mixture in thin strands from the bottom upward, around the cream domes and over their tops. With a single opening, use gentle back-and-forth movements while turning the plate; do not press the tip into the cream. Divide all the mixture evenly among the six desserts, covering the whipped cream. Serve immediately after assembling, while the meringue is at its crispest. If the desserts need to wait briefly, keep them in the refrigerator for no more than about an hour before serving. Store any remaining assembled desserts in the refrigerator until the next day, allowing for the meringue bases to soften.