Mont Blanc: the most glamorous winter dessert

Here in London this morning the snow is falling – it's been threatening all week, but this feels like the real deal. It's settling and everywhere is looking Christmas card gorgeous. 

Over Christmas I couldn't resist making one of my favourite wintery desserts – Mont Blanc. I originally tasted a Mont Blanc at Angelina's in Paris and mine were based on their take on this classic, topped with chestnut purée, rather than Chantilly cream. I'd made a batch of meringue nests with some left-over egg whites, so it was easy to quickly assemble the Mont Blancs. I gently whipped some double cream and lightly sweetened it with icing sugar before plopping it onto the meringue. Similarly with the canned chestnut purée – it needed sweetening and beating lightly before being piped over the cream. I finished them off with some chopped marrons glacés, a dusting of icing sugar and, for a bit of festive glamour, some gold leaf. 

With our Mont Blancs we had some Vin Santo – the tangy, raisiny sweetness worked well with such a rich, luxurious dessert. However, next time I'd love to try it with some ice wine...