Mont-Blanc

Method

1. 1 Beat the egg whites with the sugar until stiff peaks form, then pipe into a flat, round base on a baking tray.
2. 2 Dry the egg and sugar base at 90 degrees for 90 minutes until completely dry and crispy.
3. 3 The base made of dried egg and sugar is the Angelina version, different from the biscuit or sponge cake base.
4. 4 Whip the chestnut cream with softened butter and rum until it forms a smooth, creamy consistency.
5. 5 Place a peak of whipped cream onto the base, then wrap the chestnut cream in thin strands around the peak.
6. 6 Wrap the ice cream into the shape of a snow mountain, then sprinkle with powdered sugar and topped with candied chestnuts.

With an appliance

• Air fryer 1 hr 40 min

  Replace step 2: spray an extremely thin layer of oil onto the egg and sugar base, bake at 115 degrees in a hot air oven for 58 minutes, and rotate the tray after 29 minutes; the base dries quickly, do not flip, and divide into batches.