Mont Blanc

6 large egg whites, at room temperature
pinch salt
350 grams sugar
2 teaspoons cornflour
pinch cream of tartar
1 teaspoon white wine vinegar
4 drops vanilla essence

300 ml double cream (whipping cream), firmly whipped
400 grams canned chestnut puree
chocolate sauce
chopped pistachio nuts (or substitute slivered almonds)

Whisking the meringue
1. Preheat the oven to 180c/gas mark 4.

2. Line two baking trays with greaseproof paper. Draw two X 20cm (8 inch) circles on the paper.

3. Whisk the egg whites with salt and half the caster sugar in a clean, dry bowl until soft peaks form.

4.Slowly add the remaining sugar, beating constantly until the egg whites are stiff and shiny.

5. Sprinkle over the cornflour, cream of tartar, white wine vinegar, and vanilla essence. Fold in gently with a metal spoon.

Baking the meringue
1. Spoon the meringue mixture onto the greaseproof papers, keeping within the drawn circles.

2. Flatten the top and smooth the sides.

3. Place in the oven and immediately reduce the heat to 150c/Gas mark 2.

4. Cook for 1.5 hours.

5. Turn the oven off, leave the door slightly ajar and allow the meringue to cool completely. It's best to leave it overnight.

Place 1 meringue disc on a serving plate and spread with chestnut purée.

Top with the whipped cream.

Sandwich the second meringue disc on top.

Drizzle with chocolate sauce. Garnish with nuts.

The recipe says serves 4 - 6, but this dessert is so rich you could easily serve 8 - 10.

4 squares dark chocolate
2 tablespoons double cream/ whipping cream

Melt the dark chocolate in a bowl over a pan of boiling water.

Add the double cream.

Whisk until combined.