Mont Blanc Dessert Recipe
Mont Blanc is an elegant dessert named after the snow-covered mountain that inspired its look. With sweetened chestnut purée piped over whipped cream and set atop a delicate meringue base, this treat is rich in flavor and texture. It’s perfect for autumn and winter celebrations or anytime you want to impress guests with a refined, European classic.
Equipment
- Electric mixer (hand or stand)
- Piping bags with spaghetti or multi-hole tip
- Baking sheet
- Parchment paper
- Saucepan
- Blender or food processor
- Mixing bowls
- Fine sieve (optional for smooth purée)
Ingredients
- For the Meringue Base:
- 3 egg whites room temperature
- 1/2 cup 100g granulated sugar
- 1/2 cup 60g powdered sugar
- 1/4 tsp cream of tartar optional
- For the Chestnut Purée:
- 1 cup 200g cooked and peeled chestnuts or canned unsweetened chestnuts
- 1/3 cup 70g granulated sugar
- 1/3 cup 80ml milk
- 1/2 tsp vanilla extract
- 1 tbsp dark rum or brandy optional
- For the Whipped Cream:
- 1 cup 240ml heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Step 1: Make the Meringue
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Beat egg whites until foamy; add cream of tartar if using.
- Gradually add granulated sugar while beating to stiff, glossy peaks.
- Gently fold in powdered sugar.
- Pipe or spoon into 6-8 2.5-inch rounds.
- Bake for 90–120 minutes until dry. Cool completely.
- Step 2: Make Chestnut Purée
- Combine chestnuts, sugar, and milk in a saucepan. Simmer for 10–15 minutes.
- Stir in vanilla and rum (if using).
- Blend until smooth; thin with milk if necessary.
- Push through a sieve for extra smoothness.
- Step 3: Whip the Cream
- Beat cream, powdered sugar, and vanilla to soft peaks.
- Chill until ready to assemble.
- Step 4: Assemble the Dessert
- Place meringues on plates.
- Add a dollop of whipped cream.
- Pipe chestnut purée in thin strands over the cream.
- Dust with powdered sugar.
Notes
Use a stabilizer (like gelatin) in whipped cream for longer hold.
Substitute bourbon or amaretto for rum.
Make ahead: Prepare components a day in advance.
Try sweetened chestnut spread if purée isn’t available.
Add cocoa powder to purée for a chocolate twist.
Nutrition
Calories: 320kcal
Tried this recipe?Let us know how it was!
