Mont Blanc is a dessert named after the famous summit on the alp mountains in the Swiss-French-Italian region of Europe. It is mainly three ingredients: meringue, chestnut paste, and whipped cream. Multiple interpretations of the dessert exist, in the forms of ice cream, trifles, etc. This version presents the Mont Blanc as a meringue swiss roll cake, while remaining true to the core ingredients.
Adding crumbled marrons glacés might not seem essential, as the flavor is already there without it, and marrons glacés are hard to come by depending on where you are in the world. However, if you do manage to snag a few, do not leave it out since it gives an added textural dimension.
Ingredients:
4 egg whites
pinch salt
1 cup powdered sugar
1 jar (400g) chestnut spread
2 cups whipping cream
10 marrons glacés
Method:
Preheat oven to 400F.
In the bowl of a stand mixer, whisk the egg whites until frothy. When at soft peak stage, add the sugar by tablespoons to incorporate. Continue to whisk for five more minutes until thick and glossy, and holds a stiff peak.
Using a parchment sheet laid over a baking sheet, spread the meringue into an even 30cm x 40cm rectangle (roughly).
Bake for 8-10 minutes, then without opening the oven, reduce heat to 325F and bake for 10 minutes more.
Remove from the oven and invert on a new sheet of parchment paper. Peel off the previous sheet and let the meringue cool fully.
When the meringue is completely cold, which the cream.
Spread the chestnut paste over the meringue, spread three quarters of the whipped cream over that. Crumble marrons glacés over the whipped cream layer, and roll up the cake starting from the short edge. Transfer to serving dish and spread the reserve whipping cream over it.
Can be served immediately of chilled for two hours. Best served on the day it is made.
صحة و عافية
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