INGREDIENTS

For the base

• 4 small crisp meringue nests (store-bought or homemade)

For the chestnut cream

• 250 g sweetened chestnut purée

• 40 g unsalted butter, softened

• 1–2 tbsp milk or cream (to adjust texture)

For the whipped cream

• 200 ml cold heavy cream

• 1 tbsp powdered sugar

• ½ tsp vanilla extract

PREPARATION

1. Prepare the chestnut cream
   Mix the chestnut purée with butter until smooth. Add milk or cream gradually until the texture is soft enough to pipe but still holds its shape.

2. Whip the cream
   Whip the cold cream with powdered sugar and vanilla to soft peaks. Keep chilled.

3. Assemble
   Place a generous spoon of whipped cream on each meringue nest.

4. Pipe the Mont-Blanc
   Using a potato ricer or Mont-Blanc piping tip, pipe thin strands of chestnut cream over the whipped cream, forming a dome.

5. Finish & chill
   Chill for 20–30 minutes before serving. Optional: dust lightly with icing sugar for a snow-like effect.