Mont Blanc Torte
Mont Blanc Torte
Try this quick and easy mont blanc torte recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 1 hour 30 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 10 servings
  • Meringue Layers:
  • 4 Egg whites, at room temperature
  • ¼ teaspoon Cream of tartar
  • ¾ cup granulated Sugar
  • Chestnut Cream:
  • 1 tin (212 ml) sweetened Chestnut puree
  • ½ cup + 2 Icing sugar, sifted
  • 1 cup Whipping cream, whipped to soft peaks
  • 1 cup Mascarpone Cheese
  • 1 teaspoon Vanilla extract
  • White chocolate shavings, for garnish
  1. Preheat the oven to 250 °F. Trace 3 circles onto parchment paper, one 7-inch, one 6- inch and one 5-inch. Place the parchment paper face-down onto baking trays
  2. For the meringue layers, whip the egg whites on low speed and slowly add in the sugar, gradually increasing the speed to high and whipping until they hold a stiff peak when the beaters are lifted. Scrape the meringue into a piping bag fitted with a large plain tip and pipe a spiral of meringue to fill each of the traced circles. Bake the meringues for about 90 minutes, until dry (crack the oven door if the meringues begin to colour at all) and let them cool on the parchment paper
  3. For the chestnut cream, beat the chestnut puree and 1⁄2 cup of the icing sugar to smooth. Switch to a whisk and fold in the mascarpone, half of the whipped cream and the vanilla until smooth
  4. To assemble, place the 7-inch meringue disc onto a platter. Pipe or spread a thick layer of the chestnut cream on it and top it with the 6-inch meringue. Pipe a layer of chestnut cream and top it with the 5-inch meringue. Pipe on the remaining chestnut cream. To finish the torte, fold in the remaining 2 tablespoons of icing sugar into the remaining whipped cream. Spread this on top of the torte and chill until ready to serve

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