CakeChristmas
CakeChristmas
Three white monts lying on white meringue rectangles, a line of chantilly visible under a wide beige ribbon of chestnut in low waves and an candied chestnut in the center.
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Chic & Elegant / Meringues & cabbages

Long Mont Blanc Desserts with Chestnut Ribbons

A recipe by CakeChristmas / Updated on 30 October 2026.

The meringue takes the form of six rectangles. Pipe the whipped cream in a low line and top with a broad ribbon of chestnut cream instead of a dome of fine strands.

6 meringue bases of 12 x 4.5 cm; final height about 4 cm / The meringue takes the form of six rectangles. Pipe the whipped cream in a low line and top with a broad ribbon of chestnut cream instead of a dome of fine strands.

6Indicative portions
45 minPreparation
1 h 15Baking
1 hour 30 minutesRest & Cooling
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The meringue takes the form of six rectangles. Pipe the whipped cream in a low line and top with a broad ribbon of chestnut cream instead of a dome of fine strands.

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Original quantity: 6 servings.

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Preparation

  1. Stir in the whites and gradually add the sugar. Spread six rectangles of meringue 12 x 4.5 cm and about 1 cm thick on paper. Pipe and dry any small surplus next to it in mini-meringues. Cook for 1 hour 15 minutes at 100 °C and then cool for 1 hour in the oven.
  2. Mix chestnut cream, chestnut puree and soft butter. Sieve to obtain a smooth preparation, then put it in piping bag with a 15 mm flat piping tip.
  3. Whisk the cream with the icing sugar until soft. On each cold base, pipe a 10 cm long, low and wide line of chantilly, leaving the meringue edges visible.
  4. Pipe the chestnut mixture in a broad, soft ribbon along each line of whipped cream, so that the cream fully supports it. Do not pull loops in the vacuum; small irregularities remain visible.
  5. Lay half a candied chestnut flat in the centre of each dessert. Refrigerate 30 minutes and serve the day of assembly.

Preserve and Serve

To be assembled on the same day; maximum 24 hours in the refrigerator.

Baking tips for this recipe

  • Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
  • Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
  • Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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