1. For the meringue, cream 30g of egg whites with 30g of sugar in mixer then add powdered sugar and mix gently by hand.

2. Preheat the oven to 70°C. Put in a circle shaped cake mold and on a baking sheet; bake for 4 hours. Let it cool.

1. For the cognac cream, pour 35 ml of milk, 35 cl of cream and ¼ vanilla bean in a saucepan and heat.

2. In a bowl, whip the egg yolk with 14g of sugar.

3. At first boil pour 1 ladle of milk and cream mixture, over the egg yolk mixture, stir and return it to the previous mixture (the milk and cream).

4. After first simmer pour directly into a bowl and quickly add the gelatin. Stir then cool it. Then add 15g of cognac and 50g whipped cream. Pour immediately into the mold halfway and refrigerate.

1. For the chestnut cream, pour 70 cl of cream and ¼ vanilla bean in a saucepan and heat.

2. In a bowl, whip the egg yolk with 14g of sugar. At first boil pour 1 ladle of the cream mixture, over the egg yolk mixture, stir and return it to the previous mixture (the cream).

3. After first simmer pour directly into a bowl and quickly add the gelatin. Stir then cool it.

4. Then add 50g of chestnut paste and 50g of whipped cream. Pour immediately over the hardened cognac cream.

5. Smooth the meringue over the cream combination and refrigerate for 2 hours.

To serve, pull the cake out of the mold and return it. Garnish with a few white chocolate chips and a glazed chestnut.