Niall McKenna's Mont Blanc

(Serves 6)



  • 100g egg whites (from 3 eggs)
  • 200g caster sugar
  • Pinch of salt

Chestnut cream:

  • 100g icing suger, sieved
  • 400g chestnut purée
  • 50ml cognac
  • Crème Chantilly
  • 250ml double cream
  • ½ pod vanilla, seeds only


Icing sugar to dust


Preheat the oven to 90C.

For the meringue base, add a pinch of salt to the egg whites and whisk until stiff peaks form.

Adding the sugar 50g at a time, continue whisking until all the sugar is combined and the mixture is smooth and glossy.

Place greaseproof paper onto a baking sheet, placing the meringue on top in the shape of a log.

Place in the oven for 60-90 minutes until it is crispy on the outside but gooey on the inside.

While the meringue bakes, begin making the chestnut cream by sieving the caster sugar into a bowl and mixing with the chestnut purée and cognac.

Ensure the mixture is combined well before popping it into a piping bag to be stored in the fridge.

For the cream, keep all the ingredients in the fridge until ready to serve.

Once ready, whip the cream with a whisk and add in the vanilla seeds.

Whisk until stiff peaks form.

To serve, place the meringue onto a plate and top with the whipped cream.

Using a piping bag, pipe the chestnut cream over the top and dust with icing sugar.

Serve and enjoy.

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