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This pavlova recipe is my version of Mont Blanc, made with 2 large round shapes of meringues covered with chestnut mousse. It is a classic French dessert very popular in Italy, crunchy, creamy and nutty.
What is Mont Blanc
Mont Blanc, white mountain, is a French Italian dessert usually sold around Christmas time made with meringue, chestnuts cream and whipped cream.
The chestnuts are mashed and usually arranged over the meringue in a form of long curled nuddles. In this recipe, I used a simpler option.
I buy chestnut cream in cans, called Chestnut spread, you can buy 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.
As I like to have chunks of chestnut in the mix, I buy a box of broken marron glace. They are caramelized chestnuts, better than any candy you can have. The ones made fresh at a bakery are the best, but it is a pity to buy the whole ones since you have to break them.
As they are very difficult and laborious to make, there are always some that break during the process and the shop cannot sell them at the same price. Those are perfect to add to the Pavlova.
More meringue recipes
For more meringues recipe check:
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📋 Pavlova Recipe with Chestnut Mousse
For the meringues
For the meringues
- Whisk the egg whites until they become firm, then gently add half of the sugar.
- Combine the vinegar and the cornflour to the rest of the sugar and gently add to the mix.
- Pipe the mixture into 2 round shapes.
- Bake at 300 F – 150C for 1 hour
- Separate the egg yolks from the whites, and whip the yolk with castor sugar.
- Once it becomes white-ish and little bubbles start 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.
- To make the merinues you need the egg whites to be at room temperature
- To make cruchy meringue add white wine vinegar and cornflour
- Meringues should be baked a low temperature
- To add to the pavlova buy a box of broken marron glace
- If you are rush for time but the meringues and the chestnut ice cream use them as your base