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A finished Mont Blanc dessert dusted with powdered sugar, resembling a snowy mountain.

Mont Blanc Dessert

Olivia Carter
Mont Blanc is basically a fancy little mountain of dessert magic. You’ve got a crunchy meringue base, a cloud of whipped cream, and chestnut purée piped on top to look like snowy strands. It sounds super fancy, but honestly, it’s easier than it looks—and it’s guaranteed to wow anyone you serve it to.
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30 minutes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine France, Italy
Keyword Mont Blanc dessert
Servings 6 individual desserts
Calories 350 kcal

Equipment

  • 1 Mixing bowls
  • 1 Electric mixer or hand whisk
  • 1 Piping bags with round or spaghetti-style nozzle
  • 1 Baking tray
  • 1 Parchment paper
  • 1 Spatula
  • 1 Spoon
  • 1 Cooling rack
  • 1 Fine sieve for dusting powdered sugar)

Ingredients
  

For the Meringue Base (optional but classic):

  • 3 large egg whites room temperature
  • ¾ cup granulated sugar
  • ½ tsp cornstarch
  • ½ tsp lemon juice or white vinegar

For the Chestnut Cream:

  • 1 Cup sweetened chestnut puré (250 g) or chestnut spread/cream
  • 2 tbsp unsalted butter (softened)
  • 2 tbsp powdered sugar
  • 1–2 tbsp dark rum (optional, but traditional)
  • 1 tsp vanilla extract

For the Whipped Cream Filling:

  • 1 cup (240 ml) heavy cream (240 ml) (chilled)
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

For Decoration:

  • Extra chestnut purée (for piping “spaghetti” strands)
  • Powdered sugar (for dusting)

Instructions
 

Step 1: Make the Meringue Base

  • Preheat oven to 250°F (120°C). Line a baking tray with parchment paper.
  • Whip the egg whites until foamy, then slowly add sugar while beating until stiff peaks form.
  • Gently fold in cornstarch and lemon juice.
  • Pipe or spread into small discs (about 3-inch rounds).
  • Bake for 1.5 hours until crisp, then let cool completely in the oven with the door slightly open.
    Crisp white meringue discs baking on parchment paper, forming the base of Mont Blanc dessert.

Step 2: Prepare the Whipped Cream

  • In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  • Keep refrigerated until use.
    Freshly whipped cream with soft peaks in a mixing bowl, ready to be used in Mont Blanc dessert.

Step 3: Make the Chestnut Cream

  • In a bowl, beat chestnut purée with butter, powdered sugar, vanilla, and rum until smooth and creamy.
  • If too thick, add 1–2 tbsp of cream to loosen.
  • Transfer to a piping bag fitted with a small round or spaghetti-style nozzle.
    Chestnut cream being piped with a pastry bag, forming fine strands used in Mont Blanc dessert.

Step 4: Assemble the Mont Blanc

  • Set a cooled meringue disc on a plate for serving.
  • Pipe or spoon a mound of whipped cream in the center (like a little mountain).
  • Cover the whipped cream with piped chestnut cream strands, spiraling to create the famous “mountain” look.
  • Apply a gentle dusting of powdered sugar to achieve a snow-like look.
    Step-by-step assembly of Mont Blanc with meringue, whipped cream, and piped chestnut cream strands.

Notes

Nutrition per serving, approx. 1/6 of the recipe

  • Calories: 350 kcal
  • Carbohydrates: 50 g
  • Sugars: 40 g
  • Protein: 4 g
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Fiber: 3 g
  • Cholesterol: 45 mg
  • Sodium: 40 mg