Mont Blanc Chestnut Dessert

Make the Meringues

1. Gather the ingredients.

2. Preheat oven to 250 F. Line a baking sheet with parchment paper. With the help of a pencil, trace 1 (9-inch) circle for one large Mont Blanc or 10 (3 1/2-inch) circles for individually sized desserts on the parchment paper. You might need more than 1 baking sheet if making small circles.

3. In a large bowl, beat egg whites with salt until foamy.

4. Add cream of tartar and beat until soft peaks form.

5. Beat in 2 tablespoons sugar until mixture holds long, stiff peaks when beater is lifted. Carefully fold in remaining sugar and vanilla extract.

6. Place meringue in a pastry bag fitted with a 1/2-inch plain tube. Pipe 1 large round or 10 small ones onto prepared parchment-lined baking sheet.

7. Bake 1 hour or until meringue is firm to the touch. If meringues begin to brown during baking, reduce heat. Transfer meringues to a rack and let cool.

Make the Chestnut Purée

1. Gather the ingredients.

2. Preheat oven to 375 F. Peel chestnuts using a small, sharp knife and leave the inner skin on. Place chestnuts in a shallow ovenproof dish.

3. Bake 10 to 15 minutes, or until skin dries and peels off easily. Rub nuts into a rough clean cloth or hand towel to remove inner skins.

4. Place peeled and skinned nuts in a saucepan. Cover with water and add vanilla bean.

5. Bring to a boil over high heat. Reduce heat, cover, and simmer for 25 to 30 minutes, or until chestnuts are very tender. Remove vanilla bean.

6. Meanwhile, boil 3/4 cup water and 1/3 cup sugar in a small saucepan to make a sugar syrup. Set aside to cool.

7. Drain chestnuts well and add to a food mill or food processor. Puree until smooth.

8. When syrup is cool, add 1/4 cup of syrup at a time into chestnut puree to make it thin enough to pipe it through a pastry bag but still thick enough to hold its shape. If using canned puree, sweeten to taste, making sure it is thin enough to be piped.

9. Fit a pastry bag with a 1/8-inch plain tube and fill with puree.

Make the Whipped Cream and Assemble

1. Gather whipped cream ingredients.

2. In a medium bowl, beat cold cream with 1 to 2 tablespoons of sugar and 1 teaspoon vanilla extract until stiff.

3. In a separate small bowl, beat pasteurized egg white until it forms a stiff peak.

4. Fold egg white into cream and add mixture to a pastry bag fitted with a star tip. 

5. Arrange meringue or meringues on a serving platter and pipe chestnut puree into a bird's nest shape around the edge.

6. Pipe cream mixture in center, piling it high so it resembles a mountain. Sprinkle grated chocolate over whipped cream and chill until serving time.

7. If using, dust with confectioners' sugar just before serving so it looks like a snowy mountain.