Easy Italian food



Brought to you by La cucina di Lele


Mont Blanc

12 2 h Medium


  • For the chestnuts cream:
  • 600 gr. of Chestnuts.
  • 600 gr. of Milk.
  • 2 Tablespoon of Rum.
  • 1 Vanilla bean. (please do not use the essence)
  • For the meringues:
  • 200 gr. of Eggs white.
  • 150 gr. of Sugar.
  • 1 Teaspoon of lemon juice.
  • For the whipped cream:
  • 250 ml. of fresh cream.


  • For the meringues:
  • Whisk the egg whites with the sugar and the lemon juice.
  • Put in a pastry bag, pour small balls on a non stick baking pan and bake (max 100°) for 2-3 hours or until they look dry.
  • For the chestnuts cream:
  • Slit the chestnuts and boil them in slightly salty water for at least 50 minutes.
  • Drain them, peel them taking off the thin skin inside.
  • Cover with some of the milk, add the vanilla seeds (cut in two and scrape them out) and the whole bean.
  • Cook on a medium flame (if needed add some milk).
  • After 25-30 minutes remove the vanilla bean, add the rum and mix in a food processor (if too hard add some milk).
  • Let it cool and transfer into a pastry bag.
  • Whip the cream with two tablespoon of sugar.
  • Assemble the meringues with a little bit of the chestnut mix and the cream.
  • Keep in the fridge before serving.
  • Very important:
  • Do not cook the meringues more then 100° they’ll become brown and we want them white and shiny.
  • Assemble the dessert a few minutes before serving otherwise the meringues (being in conctat with the chestnut and the cream) will become soft and we want them crisp.



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