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”
I know, I was also skeptical 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.
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For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
- 3 eggs white
- 175 gr sugar
- 1 tsp white wine vinegar
- 1 tsp corn flour Maizena
- 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
- 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.
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