Berry Mont Blanc

This classic dessert is hiding a berry sweet twist!


  • White chocolate, as needed
  • Strawberry purée, as needed
  • Strawberries, as needed
  • Pre-made tart crusts, as needed
  • Meringues:
  • 30g egg whites
  • 30g granulated sugar
  • 30g powdered sugar
  • 30g almond powder
  • Mascarpone Cream:
  • 100g mascarpone
  • 100ml whipped cream
  • 15g sugar
  • A dash of rum
  • Strawberry Cream:
  • 100g whipped cream (whipped to soft peaks)
  • 120g mascarpone
  • 30ml strawberry purée
  • 20g powdered sugar
  • Topping:
  • Pink dragees, as needed


  1. Bake the meringues: Add egg whites to a bowl and whisk until white. Add granulated sugar in two stages and mix. Add in sifted almond powder and icing sugar, and roughly mix in using a spatula. Bake in the oven at 150°C for 30 minutes, then lower the temperature to 110°C and bake for another 10 minutes. Turn off the oven and leave the meringues to cool inside.
  2. Make the mascarpone cream: In a bowl, mix together mascarpone and whipped cream that’s been whipped to soft peaks. Pour the mixture into a piping bag. Melt the white chocolate using a water bath.
  3. Dip one side of the knife in melted white chocolate and wipe against a sheet of baking paper. Roll the baking paper, fasten with a stapler, and set aside until the chocolate is fully set.
  4. Mix together mascarpone, whipped cream, strawberry purée, and powdered sugar in a bowl. Pour the mixture into a piping bag. Set aside.
  5. Place meringues in tart crusts. Top with mascarpone cream, strawberry purée and strawberries. Then cover the fillings with mascarpone cream to create a dome shape on top.
  6. Pipe the strawberry cream that you made in step 3 over the mascarpone cream.
  7. Garnish with pink dragées and the white chocolate feathers that you made in step 1.