For the meringue
- 4 egg whites, at room temperature
- 120 g granulated sugar
- 120 g icing sugar
For the chestnut puree
- 400 g chestnuts, vacuum sealed bag
- 500 g water
- 150 g granulated sugar
For the filling
- 100 g heavy cream 35%
- 230 g mascarpone cheese
- 1 teaspoon(s) syrup, vanillia
To serve
- 200 g chocolate couverture, finely chopped
- 150 g heavy cream 35%
- 40 g ginger, finely chopped