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This pavlova recipe is my version of Mont Blanc with Chestnut Mousse, made with 2 large round shapes of meringue covering them with chestnut mousse.
To make a thick crunchy meringue that doesn’t stick to your teeth I have a secret:
“wine vinegar and cornflour
I know, I was also sceptical at first but I tried it once and never made a meringue again without adding these two ingredients.
Brittle and crunchy it melts in your mouth.
Mont Blanc is a French Italian dessert usually sold around Christmas time made with meringue, chestnuts cream and whipped cream.
For this recipe, I use chestnut jam , you can buy it on amazon and this is my affilialte link.
To whisk my egg whites I use the KitchenAid K45SS Classic Stand Mixer – White Amazon affiliate link.
With so many useful attachments, there are so many things you can use it for. You can find my review KitchenAid Mixer
Pavlova Recipe with Chestnut Mousse
For the meringues
- 3 eggs white
- 1 cup sugar
- 1 tsp white wine vinegar
- 1 tsp corn flour Maizena
For theChestnut Mousse
- 2 eggs
- 2 tbsp sugar
- 2 cup chestnuts puree puree de marrons
- 1 cup liquid cream
- 1/4 cup Marron Glacés Pieces
- 1 tsp vanilla extract
For the meringues
- Whisk the egg whites until they become firm, then gently add half of the sugar.
- Combine the vinegar and the corn flour to the rest of the sugar and gently add to the mix.
- Pipe the mixture into 2 round shapes.
- Bake at 150C for 1 hour
- Separate the egg yolks from the white, and whip the yolk with castor sugar.
- Once it becomes white-ish and little bubbles starts to appear
- add the chestnut puree.
- Separately whip the egg whites and the cream,
- Once ready add them both to the chestnuts mousse.
- Spread ¼ of the mousse over the first meringue ring and add some pieces of marrons glace.
- Overlay the second meringue ring and cover completely with the mousse.
- Let it rest in the fridge for at least 3 hours before serving.