Mont-Blanc

1. Whip the egg whites with half the sugar into a firm, glossy meringue.

2. Pipe small meringue discs onto baking paper and dry them slowly and crisp in a 100 °C oven, then let them cool.

3. Beat the chestnut mass smooth with the remaining sugar and the seeds of the split vanilla pod until you have a silky chestnut purée.

4. Pipe the chestnut purée in spaghetti-like strands through a fine (vermicelli) nozzle.

5. Whip the cream into stiff peaks.

6. Layer: meringue at the bottom, a mound of whipped cream on top, and finally the chestnut "vermicelli" coiled over it in a heap – like the snowy peak of Mont Blanc.

Tip: The Mont-Blanc is a celebration of chestnut – the trio of crisp meringue, light whipped cream and silky chestnut purée gives it its magic. Coil the chestnut strands loosely to keep the characteristic "snow-capped mountain" effect.