Mont Blanc with Chestnut Cream and Meringue
Crisp meringue nests topped with sweet chestnut vermicelli and clouds of vanilla whipped cream.
- Time1 hr 45 plus cooling
- LevelMedium
- Costabout £1.23 a head
- Oven100°C (80°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 100°C (80°C fan). Line a tray with baking paper.
- 2
Whisk the egg whites to stiff peaks. Add the sugar a spoonful at a time, whisking well between each, until thick and glossy. Fold in the cornflour and vinegar.
- 3
Spoon six mounds onto the tray and make a dip in the middle of each with the back of a spoon. Bake for 1 hour 15 minutes, then turn the oven off and leave to cool inside.
75 min - 4
Beat the chestnut puree with the butter and rum until smooth. Press it through a potato ricer or the large holes of a grater so it falls in thin strands.
- 5
Whip the cream with the caster sugar and vanilla to soft peaks. Spoon a generous mound into each meringue nest.
- 6
Pile the chestnut strands on top to make a mountain, finish with the grated chocolate and serve straight away so the meringue stays crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
