Fancy Meringue Swish | DonalSkehan.com
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Fancy Meringue Swish

October 17

My wife Sofie introduced me to this classic Swedish kiddie-style dessert, which I’m guessing is the Scandi version of Eton Mess. It’s basically lightly crushed meringues with whipped cream, banana slices and chocolate sauce. This recipe is from my book Home Kitchen.


  • serves Serves 10
  • time 3h


  1. 1. Preheat the oven to 130°C/110°C fan/260°F/Gas 1⁄2. Line two baking sheets with baking parchment.
  2. 2. In a stand mixer or using a large bowl with a hand-held electric whisk, beat the egg whites until they form stiff peaks. Gradually whisk in the sugar, a little at a time. Once it is all incorporated, whisk in the vinegar and then continue to whisk on high for 4–5 minutes until you have a smooth, thick, glossy meringue.
  3. 3. Dollop large spoonfuls of the mixture all over the baking sheets in sort of giant quenelles (don’t worry
    about being too neat), then bake for 2–21⁄2 hours until you can easily lift a meringue off the paper and they have a very pale shell. Turn off the oven and leave to cool completely inside the oven with the door ajar.
  4. 4. When you are ready to serve, make the chocolate sauce. Put the chocolate and butter into a heatproof bowl set over a pan of just simmering water. When melted, remove from the heat and whisk in the icing sugar and cream. Keep warm.
  5. 5. Whip the cream and vanilla until it is just holding its shape. Take the vanilla ice cream out of the freezer.
  6. 6. Take a large serving platter and dollop a bit of cream on to the bottom and place a meringue on top.
    Using the cream as glue, pile up the meringues to form a tower. Scoop the ice cream into balls and tuck them into the spaces
  7. 7. Drizzle the whole thing in chocolate sauce – at the table for extra drama – and scatter with nuts.
    Serve immediately.

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For the meringue:
6 large free-range egg whites
11oz superfine sugar
1 tsp white wine vinegar

For the chocolate sauce:
31⁄2oz good-quality dark chocolate
1oz salted butter
2oz confectioners’ sugar, sifted
1⁄3 cup heavy cream

To serve:
11⁄4 cups heavy cream
1 tsp vanilla extract

1lb 2oz tub vanilla ice cream
2oz hazelnuts, chopped and toasted

For the meringue:
6 large free-range egg whites
325g caster sugar
1 tsp white wine vinegar

For the chocolate sauce:
100g good-quality dark chocolate
30g salted butter
50g icing sugar, sifted
75ml double cream

To serve:
300ml double cream
1 tsp vanilla extract
500g tub vanilla ice cream
50g hazelnuts, chopped and toasted

You'll Need

two baking sheets