Mont Blanc

James Martin makes his version of the decadent chestnut dessert topped with caramelised nuts.


For the meringue
  • 150g/5¼fl oz free-range egg whites (approximately 5 egg whites)
  • 300g/11oz caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
For the caramelised nuts
  • vegetable oil, for deep frying
  • 100g/3½oz caster sugar
  • 100ml/3½fl oz water
  • 110g/4oz mixed unsalted nuts
  • sea salt flakes
For the filling
  • 110g/4oz dark chocolate
  • 500g/1lb 2oz sweetened chestnut purée
  • 1 vanilla pod, seeds only
  • 175g/6oz caster sugar
  • 300g/11oz mascarpone
  • 250ml/9fl oz double cream
  • 8-12 marrons glacés (candied chestnuts), crumbled
For the caramel
  • 150g/5¼oz caster sugar
  • 1 tbsp water

Preparation method

  1. For the meringue, preheat the oven to 140C/275F/Gas 1. Line a baking tray with greaseproof paper.

  2. Whisk the egg whites in a clean bowl until soft peaks form when the whisk is removed.

  3. Smooth the melted chocolate over the cooled meringue.

  4. Whisk the sweetened chestnut purée, vanilla seeds, caster sugar and mascarpone in a bowl until combined.

  5. Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Fold the double cream into the chestnut mixture.

  6. Spoon the chestnut mixture onto the meringue and scatter the marrons glacés and caramelised nuts on top.

  7. For the caramel, heat a frying pan until hot, add the caster sugar and water and cook for 4-5 minutes, or until the mixture becomes a pale caramel. (Do not stir the mixture.)

  8. Drizzle the caramel over the top to serve.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 6-8

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