Mont Blanc Gateau. Made it while half cut, still turned out ok.

As the title suggests, I had been drinking wine when I decided to pinch a bit from a Nigella recipe (hence the chocolate meringue) and added some chestnut because there were some in the house from Christmas that I hadn’t found a use for.  The result was very tasty, if slightly less aesthetically pleasing than I might have hoped!


For the meringue discs:

6 egg whites

300g golden caster sugar

3 tablespoons cocoa powder

1 tsp red wine vinegar

For the filling/topping:

600ml double cream

3 tbsp icing suga

1 tbsp Amaretto

1/2 tsp vanilla extract

250g Clement Faugier chestnut spread (or another sweetened chestnut puree)

Peeled cooked chestnuts and silver balls, to decorate

Cocoa powder and icing sugar for dusting


  • Preheat the oven to 140 degrees Celsius
  • Prepare 3 baking sheets by lining them with greaseproof paper, drawing a 20cm pencil circle on each piece of paper (just draw round a sandwich tin)
  • Beat the egg whites in a squeaky clean bowl until they form stiff peaks, then beat the sugar in 1 spoonful at a time until the meringue is glossy and you can feel no granules of sugar left
  • Sprinkle the cocoa powder and vinegar over the top of the meringue and fold in until combined
  • Spoon the meringue onto the circles on the greaseproof, and smooth the tops
  • Bake in the oven for 1 hour, then switch the oven off and leave to cool
  • Beat the double cream until it forms soft peaks
  • Separate into 2 bowls – 2/3 in one, 1/3 in the other
  • Fold the chestnut spread and Amaretto into the bowl with 2/3 of the cream in, and use this to sandwich the meringue discs together
  • Fold the icing sugar and vanilla into the other bowl of cream, and pipe this decoratively onto the top disc
  • Decorate with chestnuts and silver bowls, then dust with cocoa powder or icing sugar – or both
Mont blanc gateau
Excuse the piping.  I was drunk m’lud.

1 tbsp Amaretto


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