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Beat the egg whites with a pinch of fine salt. Once you have reached ¾ of the way through, add 100 g of sugar, then finish beating.
Once the egg whites are stiff, add the rest of the sugar and fold in very gently.
On a baking sheet lined with parchment paper, pipe domes of meringue weighing about 30 grams each. Use a spoon to make a slight indentation in each dome to create a base for filling after baking. Bake for 4 to 6 hours at 80 degrees Celsius in a dry oven.
Make a light caramel with the sugar, honey, scraped vanilla pod, and lemon zest.
Add the blackcurrants and simmer for at least one hour over very low heat.
Place in a small box, add the juice of half a lemon and 2 capfuls of green Chartreuse. Leave to cool.
The day before, mix all the ingredients (including the scraped vanilla), then leave overnight in a cool place.
The next day, whip the cream and transfer it to a piping bag fitted with a large smooth nozzle. Keep chilled.
Put the chestnut cream in a piping bag.
To plate, place a dollop of mascarpone whipped cream on the plate. Place the meringue on top. Garnish the meringue with the blackcurrant compote and a dollop of chestnut cream. Pipe a generous amount of mascarpone cream on top.
Scoop out a small amount of cream and top with the blackcurrant compote and a dash of chestnut cream. Zest the lemon before serving on top of the dessert.
