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Pastry Chef Roland Zanin
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Mont-Blanc

Pasticceria
Ingredients

French meringue

  • Egg whites g. 200
  • Caster sugar g. 200
  • Icing sugar g. 200

Chantilly mascarpone vanilla

  • Pouring cream 35% fat 1l.
  • Caster sugar g. 100
  • Mascarpone g. 200
  • Vanilla pod 1

Filling 

  • 15 g. Cesarin TuttaFrutta Blackcurrant for the Mont Blanc
  • 30 g. Cesarin Chestnuts Cream for Mont Blanc

Chestnuts Cream

  • Cesarin Chestnuts Cream g. 1000
  • Butter g. 250 Cesarin Chestnuts
  • Paste g. 500
Preparation

French meringue

Whip the egg whites with the whisk of the food mixer, gradually adding the caster sugar. Sprinkle the icing sugar into the meringue and mix it in by hand, mixing with a spatula. With the help of an icing bag with a smooth mouth of 8 mm distribute the meringue on the baking tray, forming spheres of 5 cm. diameter and disks of 4 cm. diameter. Cook in a ventilated oven with an open valve at 110°C for 1 hour and 30 minutes.

Chantilly mascarpone vanilla

Whisk the cream with the whisk, the sugar, the mascarpone and the grated vanilla pod. Mount the mixture.

Chestnuts cream

Work the Butter into a cream. Work the cream and the chestnut paste with a leaf-shaped hook. After having mixed everything, whip the mixture in the electric food mixer until it is clear and foamy.

Assembly

Pour the Chantilly cream into a 7 cm. semi-spherical mould, then insert the meringue sphere, smooth everything and cool the mould in the freezer at -35°C. Stuff a 7-cm dark chocolate cup with 30 g of Chestnut Cream followed by 15 g of TuttaFrutta Blackcurrant and then the meringue disk. After closing everything with the Chantilly cream, put the frozen cupola on top. Leave the dessert to cool in the freezer at -35°C. To finish, distribute chestnut paste around the cupola with the help a rotating plate and an icing bag with a smooth 3 mm mouth.

Decoration

Dust the Mont Blanc with icing sugar and decorate with a whole Chestnut and a dark chocolate decoration.

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