Christmas

Mont Blanc with espresso meringue

by:
November  7, 2010
3.3
3 Ratings
Mont Blanc with espresso meringue
  • Serves 4
Author Notes

It was on a trip through Europe a few years ago that I first encountered this yummy chestnut dessert, that's supposed to gets it's name from the highest peak in the Alps, Mont Blanc. This is one great dessert combining a chestnut cream purée with a meringue component and is one dessert that I try to make at least once before the Holidays and chestnut season are over. I got the basic recipe from our friend that first served it, but I've tweaked it since then by varying the flavors here and there. For the meringue, I added espresso and to the chestnut purée I added Créme de Cacao. Important to note, the meringue can be made ahead of time, freeing up the oven for other good stuff. —TiggyBee

What You'll Need
Ingredients
  • For the espresso meringue:
  • 1 cup egg whites at room temp.
  • 1 cup super fine sugar
  • 1 1/2 teaspoons instant espresso
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • For the chestnut purée:
  • 1 pound jar of chestnuts (unless you're inclined to roast & peel yourself)
  • a few tablespoons of Créme de Cacao, or alternative to taste
  • 1 ounce melted semi-sweet chocolate
  • 1/2 cup heavy whipping cream
  • sugar to taste (optional)
  • For the topping:
  • whipped cream
  • roasted and chopped pistachio nuts
  • shavings of your best semi-sweet chocolate
  • fleur de sel (optional)
Directions
  1. Preheat oven to 200 degrees. Line a large cookie sheet with parchment paper and set aside.
  2. In a mixing bowl, combine egg whites, salt and vanilla extract. Mix in the sugar two tablespoons at a time and the espresso and beat until meringue is in stiff peaks and has a glossy sheen.
  3. Spoon (a pastry bag can also be used) the meringue in dollops onto the cookie sheet. A pretty shape isn't necessary, because it gets crumbled into the serving glass later.
  4. Bake for approximately 1 hour, turning the baking sheet 1/2 way through. Remove from oven and let cool. The meringue will harden further as it cools.
  5. Whip up 1/2 cup of cream into a stiff peak and set aside.
  6. Place the chestnuts in a food processor and pulse them until they're a mealy consistency. Add the melted chocolate and liquor and optional sugar and pulse a few more times, until you have a smooth purée.
  7. Fold the 1/2 cup of whipped cream into the chestnut puree and combine well.
  8. In a serving glass (I used a stemless martini) crumble some of the cooled meringue into the bottom of the glass. On top of the meringue, spoon (or if using a pastry bag squeeze) out the purée in a reverse graduating fashion (large to small), add some more crumbled meringue and finish the top off with whipped cream, pistachios, shaved chocolate. Sprinkle with a bit of sea salt on top.
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13 Reviews

Demington
Demington November 18, 2011
I have a can of sweetened chestnut purée (from France). Could I substitute it? What volume of purée does one have from the jar of chestnuts called for in your recipe?
 
TiggyBee
TiggyBee December 1, 2011
So sorry for the late reply Demington. I bought my jar and Williams Sonoma and if I remember correctly, I think it was a 16 oz jar. The least amount I would use would be 12 ounces. I hope this helps. You can always adjust the recipe and taste as you go. Sorry I couldn't supply better info, but not sure how big your can of purée is. Hope it works out!
 
TiggyBee
TiggyBee December 1, 2011
So sorry for the late reply Demington. I bought my jar at Williams Sonoma and if I remember correctly, I think it was a 16 oz jar. The least amount I would use would be 12 ounces. I hope this helps. You can always adjust the recipe and taste as you go. Sorry I couldn't supply better info, but not sure how big your can of purée is. Hope it works out!
 
TiggyBee
TiggyBee December 1, 2011
oops - typo - should be at WS, not and...
 
vrunka
vrunka November 11, 2010
This has long been a favorite dessert of mine, but I've never tried to make it. I'll certainly give it a try now!
 
BarbaraGale
BarbaraGale November 9, 2010
I first had this Paris and after the first bite knew why I had come to France.
 
luvcookbooks
luvcookbooks November 9, 2010
reverse graduating fashion? is that a technical term?

this looks so delicious, i am thinking of replacing the missing blade from my food processor and making it, don't thinkit would be the same if i bashed it up in my mortar and pestle.

thanks! i love meringues, love verrines, and am growing fond of chestnuts.
 
TiggyBee
TiggyBee November 9, 2010
it's my attempt to convey start large to cover the bottom, getting smaller as you go up. Maybe I 'll re-word it. Although, I'm thinking it really doesn't matter how it's placed in the glass, since I was missing my pastry bag, I just spooned it in. It really is delicious, I hope you'll give it a try, I don't think you'll regret it!! : )
 
Lizthechef
Lizthechef November 8, 2010
This seems well worth all the effort required. I love chestnut desserts - plus, I have learned to "stock up" in November, as bottled chestnuts seem to disappear before December.Nice!
 
TiggyBee
TiggyBee November 9, 2010
I have to say, the effort really wasn't that much. Once the meringue was finished, the rest came together pretty quickly. Thanks for the stock-up idea, it's a great one!!
 
Midge
Midge November 8, 2010
Sounds absolutely delicious. Saving.
 
Sagegreen
Sagegreen November 8, 2010
Absolutely beautiful! I would volunteer to test this recipe. How much expresso do you add to the merinque?
 
TiggyBee
TiggyBee November 8, 2010
Thank you so much for pointing out my missing ingredient!! I used about 1 1/2 tsp of instant espresso. I really hope you will make this and let me know what you think!! : )