Mont blanc-style verrines with chestnut cream and meringue

Ingredients

Meringues:

• 1 egg white
• 1/4 cup sugar

The cream:

• 3/4 cup cream 30% fat
• 1/2 cup mascarpone
• 1 tsp chestnut cream
• 1 tsp vanilla extract

Topping:

• 3 tsp chestnut cream
• 2 lady fingers
• 5 tablespoons milk

Topping:

• 3.5 oz chestnut cream
• 1 Tbsp powdered sugar

Materials

• 6 verrines 2 3/4 oz
• 1 electric mixer
• piping bags
• fluted tip
• maryse
• parchment paper

Preparation

• The meringues:
  Beat the egg white with a little sugar until frothy.
  Continue beating, adding the sugar a little at a time, until you obtain a thick consistency.
• Transfer the mixture to a piping bag fitted with a fluted tip.
  
• Poach small meringues on a parchment-lined baking sheet.
• Bake in a preheated oven at 250°F (120°C) for 1h15.
  Remove the baking sheet from the oven and leave to cool.
  
• The cream:
  Place the cream, mascarpone, beaters and bowl in the freezer for 15 minutes.
  Then place the ingredients in the bowl with the vanilla and chestnut cream.
• Beat until stiff.
  
• The topping:
  Combine the chestnut cream and powdered sugar.
• Crumble a few meringues and spread the crumbs over the bottom of the verrines.
  
• Place the cream in a piping bag and poach in the verrines up to the center.
• Break the boudoirs into 3 pieces and dip them in the milk just before placing them on top of the cream with about 1/2 teaspoon of chestnut cream.
  
• Cover with cream.
• Place the topping mixture (chestnut cream + powdered sugar) in a piping bag and cut a small opening in the bag.
  Poach the mixture in a spiral on top of the verrine.
  
• Decorate the tops of the verrines with meringue crumbs and a small meringue in the center.
• Chill for 3 hours before serving. And voilà, it's ready!