Meringue cake "Mont Blanc"

Ingredients:

Meringue cakes

• Whites of 4 eggs, room temperature
• 1/4 tsp cream of tartar
• 3/4 cup granulated sugar

Chestnut cream

• 212 ml chestnut puree with sugar (canned)
• 0.5 cup + 2 tablespoons sifted powdered sugar
• 1 cup heavy cream, whipped to soft peaks
• 1 tbsp. mascarpone cheese
• 1 tsp vanilla extract
• White chocolate shavings, for decoration

Preparation:

1. Preheat oven to 120°C. Draw 3 circles on parchment paper: 18 cm, 15 cm, and 12 cm. Place the paper, pattern side down, on baking sheets.
2. Meringues: Beat the egg whites on low speed and gradually add the sugar. Gradually increase the mixer speed to high and beat until stiff peaks form. Transfer the egg whites to a piping bag fitted with a large plain tip and pipe them in a spiral pattern, filling each of the circles you've drawn. Bake the meringues for about 90 minutes, until they're dry (open the oven door slightly if they start to darken), and cool directly on the parchment paper.
3. Chestnut cream: Whisk the chestnut puree with 0.5 cups of powdered sugar until smooth. Add the mascarpone, half of the whipped cream, and vanilla and whisk until smooth.
4. Assembling the cake: Place an 18 cm diameter meringue on a serving plate. Spread or pipe chestnut cream on top and cover with a 15 cm diameter meringue. Spread a layer of chestnut cream and top with a 12 cm diameter meringue. Top with the remaining chestnut cream. Then mix 2 tablespoons of powdered sugar with the remaining whipped cream. Spread it on top of the cake and refrigerate until serving.