CakeChristmas
CakeChristmas
Part of the portions: low white monts on discs of meringue, brown cords of brown rather thick and irregular, each with half an candied chestnut. One is cut, showing a red sour cherries in the center of the white chantilly.
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Cakes with surprises / Meringues & cabbages

Mont Blanc Desserts with Hidden Sour Cherries

A recipe by CakeChristmas / Updated on 30 October 2026.

In the center of the Chantilly, a drained sour cherries brings a little fruity surprise under the chestnut.

6 low white monts of 7 cm / Meringue dry, whipped cream and fine poaching

6Indicative portions
45 minPreparation
1 h 15Baking
1 hour 50 minutesRest & Cooling
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Dessert in this mood

Each Chantilly dome wraps a griotte; the chestnut is poached in cords wide enough for a homemade finish.

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Original quantity: 6 servings.

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Preparation

  1. Stir in the whites by adding the sugar gradually. Use about 80 to 100 g of meringue to Pipe six discs 7 cm by 1 cm thick; Pipe the rest next to in small extra meringues. Dry 1 hour 15 minutes at 100 °C and cool 1 hour in the oven.
  2. Mix cream of chestnuts, puree and soft butter to obtain a soft paste. Sieve it if it contains pieces; use a smooth 4 mm sleeve, without looking for very fine filaments.
  3. Whisk cold cream with icing sugar. On each disc of cold meringue, place a spoon of chantilly, place a well-dried cherry in the center and cover with the rest of chantilly to hide it. Form six low domes and refrigerate for 20 minutes.
  4. Pipe soft lines of chestnut cream around the domes, keeping the height low. Finish each dessert with half a candied chestnut. Refrigerate 30 minutes.
  5. Cut a Mont Blanc through the centre to reveal the red sour cherry in the white whipped cream beneath the chestnut topping.

Preserve and Serve

24 hours in the refrigerator; the meringue softens with the filling.

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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