Mont Blanc With Espresso Meringue

1. 1

   Preheat oven to 200 degrees. Line a large cookie sheet with parchment paper and set aside.

2. 2

   In a mixing bowl, combine egg whites, salt and vanilla extract. Mix in the sugar two tablespoons at a time and the espresso and beat until meringue is in stiff peaks and has a glossy sheen.

3. 3

   Spoon (a pastry bag can also be used) the meringue in dollops onto the cookie sheet. A pretty shape isn't necessary, because it gets crumbled into the serving glass later.

4. 4

   Bake for approximately 1 hour, turning the baking sheet 1/2 way through. Remove from oven and let cool. The meringue will harden further as it cools.

5. 5

   Whip up 1/2 cup of cream into a stiff peak and set aside.

6. 6

   Place the chestnuts in a food processor and pulse them until they're a mealy consistency. Add the melted chocolate and liquor and optional sugar and pulse a few more times, until you have a smooth puree.

7. 7

   Fold the 1/2 cup of whipped cream into the chestnut puree and combine well.

8. 8

   In a serving glass (I used a stemless martini) crumble some of the cooled meringue into the bottom of the glass. On top of the meringue, spoon (or if using a pastry bag squeeze) out the puree in a reverse graduating fashion (large to small), add some more crumbled meringue and finish the top off with whipped cream, pistachios, shaved chocolate. Sprinkle with a bit of sea salt on top.

* Per serving · 4 servings · Values may vary.