Blackberry Mont Blanc

Blackberry Mont Blanc (page 93)
Phillip Jourdan
  • Yield: 4 servings

The original Mont Blanc dessert was so named because it resembles a snow-capped mountain in the Alps. Traditionally it is made with puréed chestnuts topped with whipped cream. For a summer version, blackberries are delightful and elegant.


4 (8-ounce, 250 mL) jars
2cups blackberries, divided (500 mL)
1/2cup confectioner's (icing) sugar (125 mL)
1/2teaspoon vanilla extract (2 mL)
1/2teaspoon ground ginger (2 mL)
1cup heavy or whipping (35%) cream (250 mL)
8 small meringue cookies
Gold candy pearls, optional


  1. Set aside 4 whole blackberries for use as garnish. In food processor fitted with the metal blade, process remaining blackberries, confectioner’s sugar, vanilla and ginger for 1 minute.
  2.  In a large bowl, using electric mixer at high speed, whip cream until soft peaks form. Spoon out 4 tsp (20 mL) whipped cream and set aside in a small bowl. Slowly add blackberry purée to large bowl, beating until stiff peaks form. Transfer to prepared pastry bag.
  3. Place some gold candy pearls (if using) in the bottom of each jar. Top with a meringue cookie. Cover with a swirl of blackberry cream. Top with a second meringue. Add 1 tsp (5 mL) whipped cream to each jar and top with a blackberry. Serve immediately.


  1. When choosing blackberries, make sure they are firm without blemishes. Blackberries do not keep long in the refrigerator, so use them quickly.
  2. You can use store-bought meringue cookies or make your own.

Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. May not be reprinted without publisher permission.