Mont Blancs with chestnut cream

Method

1. Preheat the oven to 110°C/fan 90°C/gas ¼ and line 2 baking trays with baking paper. Pencil 6 x 9cm circles on the paper, spaced apart.
2. Beat the egg whites with a pinch of salt in a bowl until foamy. Add the cream of tartar and beat to soft peaks. Beat in 2 tablespoons sugar, until stiff peaks form, then fold in the remainder with a metal spoon along with the vanilla. Spoon into a large piping bag fitted with a plain 1cm nozzle and pipe rounds onto the paper, using the circles as a guide. Bake for 1½ hours or until firm to the touch. Cool on a wire rack.
3. In a bowl, beat the cream and vanilla extract until just stiff. Spoon generous amounts on the top of each meringue. Transfer to plates.
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4. Beat the chestnut purée to loosen. Spoon into a piping bag fitted with a 3mm plain nozzle. Pipe wiggly lines over the cream and meringue.
5. Gently push in the marrons glacé slices. Sprinkle with grated chocolate and dust the Mont Blancs with icing sugar to serve.