Chestnut Pavlova Mont Blanc Meringues

This chestnut pavlova recipe is an easy version of the French Mont Blanc, two large round meringues covered with chestnut spread and whipped cream. You can make it from scratch or buy the meringue, the chestnut spread and the whipped cream and just compose it. It is a n easy dessert to make for Christmas.

Jump to:

• What is Mont Blanc
• Topping with Marron Glace'
• Ingredients to make the pavlova
• Shortcuts for a quick dessert
• Whisking egg whites to perfection
• How to make the meringues
• How to serve it
• More meringue recipes
• 📋 Pavlova Recipe with Chestnut Cream

What is Mont Blanc

Mont Blanc, white mountain,  is a French Italian dessert usually sold around Christmas time made with meringue, chestnuts spread and whipped cream.

It is a classic dessert that is also very popular in Italy, crunchy, creamy, and nutty. You can find the Italian version here: Mont Blanc Desserts.

The chestnuts are mashed, cooked in milk and usually arranged over the meringue in a form of long curled vermicelli shape.

In this recipe, I used a more straightforward option.

For more egg whites recipes, you can check the Nougat recipe Torrone, Mini Meringues, Mont Blanc dessert, Floating Island, or watch the web story: Desserts Using Egg Whites.

I buy Chestnut spread and you can find it on Amazon and this is my affiliate link.

The chestnuts are cooked for a long time with sugar until they become a creamy sweet nutty spread.

It is practically a chestnut jam.

This spread is sweeter than the one used in the Mont Blanc, so I don't add sugar in the whipped cream.

Topping with Marron Glace'

As I like to have chunks of chestnut in the mix, I top my pavlova with Marron glaces'.

They are caramelized chestnuts, sweet and nutty, the best fruit candy in my opinion.

They are made with Marrons which are large size chestnuts.

Marron Glaces are very difficult and laborious to make, so I wouldn't recommend trying to make them yourself.

Here in France and Italy, the best quality is made by specialized artisanal bakeries.

You can also find industrial ones, which are fine for this purpose.

To top my chestnut pavlova, I buy the Marron Glaces sold in pieces as they are less expensive.

They are the chestnuts that accidentally break during the caramelized process and cannot be sold at the same price.

The flavor is exactly the same and they look so nice spread on top of the cake.

Ingredients to make the pavlova

If you want to make the meringues and the whipped cream from scratch, these are the ingredients you need.

Shortcuts for a quick dessert

However, if you are looking for a quick dessert, you can just buy the meringues and the whipped cream already made.

You can serve the pavlova deconstructed or in single portions depending on the size of the meringues you can find in the shop.

It is a similar concept to the Eaton Mess, a traditional English dessert, simply made by combining meringues, whipped cream, and strawberries.

Whisking egg whites to perfection

Every time you need to whisk egg whites to a stiff peak, there are some important rules to follow to always secure a successful result:

• The eggs have to be at room temperature. I always keep my eggs out of the fridge. I know it is safe to do so here in Europe as that is how you find them in the supermarkets. However in the USA supermarkets eggs are stored in the fridge (there is a different treatment), so I wouldn't recommend doing so if you are in the USA. Remember to take the eggs out of the fridge a few hours ahead.
• When you separate the eggs, make sure there are no traces of yolk left in the whites. I always separate eggs one at a time in a separate bowl using an egg separator. If an egg yolk breaks I use that egg for another recipe and separate another one.

• Whisk with an electric whisker. If you are not used to whisking by hand for a long time and with consistent speed, it is best to use an electric whisker.
• Once the whites reach a stiff peak, cook them immediately as they will slowly deflate and go back to their liquid state.
• If you have to mix them with another ingredient or batter, you must fold them gradually with a hand whisk. The egg white will deflate if the batter is added too quickly and mixed too fast.

How to make the meringues

I like my meringues crisp to the center, and to achieve that result I have two secrets:

• Add white wine vinegar and cornstarch to the sugar
• Bake them at low temperature for 1 hour and leave them in the oven to cool down

Making the batter

1. Separate the egg whites from the yolk, one egg at a time
2. Combine the vinegar and the cornflour with the sugar
3. Whisk the egg whites until they become firm
4. Add half of the sugar mix and whisk
5. Add the rest of the sugar and whisk until it forms a stiff peak

Baking the meringues

1. Draw on 2 sheets of parchment paper a circle using a small plate
2. Place the parchment papers in 2 baking tins
3. Shape 2 round meringue following the lines of the circle on the parchment papers. Using half batter for each meringue
4. Bake them at 300 F - 150C for 1 hour

Whipped cream

For a perfect whipped cream, put the whisker and the bowl in the freezer for 10 minutes before you whip it.

1. Whip the cream with a whisk until stiff
2. Fill the cream in a piping Cotton pastry piping bag
3. Push the cream toward the nozzle by twisting the opposite end

N.B.: If you whip the cream for too long it will become butter

Composing the pavlova

1. Place the first meringue on a serving dish
2. Spread the mousse over the first meringue
3. Overlay the second meringue ring
4. Pipe over the cream and decorate with pieces of Marrons Glace

5. Let it rest in the fridge for at least 3 hours before serving

How to serve it

This chestnut pavlova should be served cold.

It is best if it rests in the fridge for at least 2 hours once it is assembled.

The chestnut pavlova will last for few days in the fridge, however it is also suitable for the freezer and can last up to 3 months.

You can serve it with one of the homemade liqueurs like Nocino, Chocolate liquor or Italian eggnog VOV.

As the eggnog recipes requires egg yolks, you can make this chestnut pavlova with the remaining white egg.

A perfect Christmas combination!

More meringue recipes

For more meringues recipe check:

• Mini meringue
• Ile flottante
• Apricot jam cake with marshmallow frosting
• Italian torrone

If you are making the Chestnut Pavlova Mont Blanc Meringues, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.