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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.