1. For the chestnut mousse, using a spatula, mix the chestnut paste with the chestnut cream and add the rum.

2. Put the cream in a mixer and blend until soft peaks form.

3. Gently combine the two mixtures and set aside in the fridge.

4. For the meringue, beat the egg whites in a mixer and then gradually stir in granulated sugar.

5. When everything is well blended, incorporate the sifted icing sugar.

6. Fill a piping bag with the mixture, then pipe in a mould placed on wax paper.

7. Bake for 2 hours at a temperature of 100°C.

8. When the meringue is cooked, prepare a circle mould 5cm in height and 24 cm in diameter.

9. Stack the meringue and mousse and repeat twice. Decorate with meringue prepared in
your choice of mould.