French meringue
Chantilly mascarpone vanilla
Filling
Chestnuts Cream
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.