Pavlova Recipe with Chestnut Mousse

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.

Pavlova Recipe with Chestnut Mousse Jump to RecipePrint Recipe

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.

chestnuts jam puree

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

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

5 from 7 votes
Pavloval with chestnut mousse
Pavlova Recipe with Chestnut Mousse
Prep Time
30 mins
Cook Time
1 hr
Total Time
4 hrs 30 mins
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 corn flour” This is my version of Mont Blanc!
Course: Desserts
Cuisine: French
Servings: 12 people
Calories: 179 kcal
For the meringues
  • 3 eggs white
  • 175 gr sugar
  • 1 tsp white wine vinegar
  • 1 tsp corn flour Maizena
For theChestnut Mousse
  • 2 eggs
  • 2 tbsp sugar
  • 300 gr chestnuts puree puree de marrons
  • 2 dl liquid cream
  • 30 gr Marron Glacés Pieces
  • 1 tsp vanilla extract
For the meringues
  1. Whisk the egg whites until they become firm, then gently add half of the sugar.
    Whisk the egg whites
  1. Combine the vinegar and the corn flour to the rest of the sugar and gently add to the mix.
    Add the sugar and mix until smooth consistency
  2. Pipe the mixture into 2 round shapes.
    Pipe the meringues into 2 round shapes
  3. Bake at 150C for 1 hour
    Bake meringues for 1 hour
Chestnut Mousse
  1. Separate the egg yolks from the white, and whip the yolk with castor sugar.
    Separate yolk from white
  2. Once it becomes white-ish and little bubbles starts to appear
    Whip yolk sugar until bubbling
  3. add the chestnut puree.
    Add chestnut puree to yolk mix
  4. Separately whip the egg whites and the cream,
  5. Once ready add them both to the chestnuts mousse.
    Add cream and whites to the mix
  6. Spread ¼ of the mousse over the first meringue ring and add some pieces of marrons glace.
    Spread the filling on the first layer
  7. Overlay the second meringue ring and cover completely with the mousse.
    cover the pavlova with the chestnut mousse
  8. Let it rest in the fridge for at least 3 hours before serving.
    Pavloval with chestnut mousse
Recipe Notes

Calories 179 calories per serving Fat 9 gr per serving Carbohydrates 64 gr per serving Cholesterol 104 mg Proteins 3 gr per serving Sugar 16 gr per serving Sodium 35 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

#Pavlova Recipe with #Chestnut #Mousse

  14 comments for “Pavlova Recipe with Chestnut Mousse

  1. 23rd October 2017 at 11:57 am

    I’ve never had this Pavlova recipe!! It looks so delicious! Now to figure out where to get chestnuts! Mmmmm. Great recipe Laura!

    • Laura
      23rd October 2017 at 1:58 pm

      Thank you, Elaine, I need to finish the post and talk about the chestnut mousse. It is very common here in Europe.

  2. 5th November 2017 at 10:17 am

    That chestnut mousse sounds delicious. I will have to try making meringues with wine vinegar and corn flour – thank you for the tip!

    • Laura
      5th November 2017 at 1:53 pm

      You will see, they will come out perfectly

  3. Amanda
    5th November 2017 at 12:11 pm

    Mont Blanc is one of my all time favorite desserts, so I know I would love this pavlova. What a creative idea. That chestnut mousse is giving me a serious craving!

    • Laura
      5th November 2017 at 1:52 pm

      I know what you mean, Mont Blanc is my favorite too

  4. 5th November 2017 at 12:35 pm

    This looks so yummy!!! Mmmm so creamy and rich!!

    • Laura
      5th November 2017 at 1:51 pm

      and sweet too

  5. 5th November 2017 at 3:06 pm

    You had me at chestnut, I’ve always been so curious about the flavor, can’t wait to try this!

    • Laura
      5th November 2017 at 4:44 pm

      I could eat an entire basket of chestnuts, I am sure you will love it

  6. Ginny
    5th November 2017 at 3:10 pm

    Wow, chestnut mousse! That is really a unique recipe and will go over big for the holidays.

    • Laura
      5th November 2017 at 4:43 pm

      Thanks, it does in my house

  7. Helen
    20th November 2017 at 10:38 am

    Love all these chestnut recipes! Thanks for the hint about the meringue. Mine have recently been failures – the one I made last Christmas was in the oven for ever as I was cooking at altitude – so I will definitely try the Maïzena and wine vinegar trick. Also for the tip about checking the chestnuts for worms – yikes!!

    • Laura
      20th November 2017 at 4:49 pm

      Helen, try that and let me know what happens. Oh yes, check the chestnuts. You know, I have standards !

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