Mont Blanc

Method

Prepare the meringue base: whisk 4 egg whites with a pinch of salt until soft peaks form, then gradually add 120g caster sugar while whisking to stiff peaks. Fold in 80g ground almonds and 30g plain flour gently. Pipe 8 individual nests onto parchment-lined trays (9cm diameter, 3cm high) and bake at 140C (fan) for 35-40 minutes until pale and crisp, then cool completely. Prepare the chestnut cream: combine 500g chestnut puree with 100g icing sugar, then melt 100g dark chocolate with 50g butter and fold into the chestnut mixture along with 2 tbsp rum or brandy. Whip 300ml double cream with 1 tsp vanilla extract to soft peaks and gently fold three-quarters into the chestnut cream. Place meringue nests on serving plates and fill with the chestnut mousse, piping the remaining whipped cream on top. Garnish each with a candied chestnut and fine chocolate shards, chill for 30 minutes before serving.