Giant Mont Blanc – The New York Times

The Mont Blanc is a classic dessert that brings together sweetened chestnuts and whipped cream. This is my giant version, and it’s a total showstopper for any party. This version takes inspiration from more modern interpretations, which include a base of meringue. The meringue layers are baked low and slow, so they stay pale, dry and light enough to stack. There’s also a secret layer of chocolate and coffee crema to ground the whole thing. Very firmly, whipped cream is used throughout, acting both as filling and structure to hold the layers in place. The chestnut puree is blended until completely smooth, and then piped in fine strands over the surface to create that signature Mont Blanc finish. Pipe in even gentle strands, working from the base upwards and letting the chestnut fall naturally onto the cream. If you really want to gild the lily, then a few candied chestnuts look beautiful on top.