CakeChristmas
CakeChristmas
In six bowls, the meringue and the chantilly support vermicelli of chestnut in a wide swirl; an candied chestnut and a touch of white cream give a wink to the drawn bowls of the manga.
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Manga & Chibi / Meringues & cabbages

Mont Blanc Noodle-Bowl Desserts

A recipe by CakeChristmas / Updated on 30 October 2026.

In six bowls, the meringue and the chantilly support vermicelli of chestnut in a wide swirl; an candied chestnut and a touch of white cream give a wink to the drawn bowls of the manga.

Six low cups from 9 to 10 cm / Meringue dry, whipped cream and fine poaching

6Indicative portions
50 minPreparation
1 h 15Baking
1 hRest & Cooling
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Dessert in this mood

In six bowls, the meringue and the chantilly support vermicelli of chestnut in a wide swirl; an candied chestnut and a touch of white cream give a wink to the drawn bowls of the manga. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 6 servings.

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Preparation

  1. Stir in the whites by adding the sugar gradually. Pipe six discs 7 cm high and about 1 cm high on baking paper; Pipe any surplus in small separate meringues. Dry 1 hour 15 minutes at 100 °C and let cool in the oven. Serve the surplus separately.
  2. Mix the chestnut cream, puree and soft butter until smooth. Strain if necessary to be able to Pipe fine filaments.
  3. Whisk cream with icing sugar. Reserve six small spoonfuls for finishing in the refrigerator. Place each disc of meringue in a cup, then cover with the rest of Chantilly in a 2 cm low dome. Refrigerate for 20 minutes.
  4. Transfer the chestnut mixture to a piping bag fitted with a vermicelli nozzle. Place the filaments in a wide swirl lying on the chantilly, up to a total height of 3 cm above the meringue, without looking for perfectly regular threads.
  5. Place half a candied chestnut and a small spoonful of the reserved cream on one side of each serving dish. Keep cool and serve with a spoon; no baguettes or fake accessories are part of the dessert.

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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