Meringue swish

This tower of chewy, crisp meringues piled high with ice cream, warm chocolate sauce and whipped cream is always a hit.

Meringue swish. Credit: Donal Skehan Home Cook

• serves

  10

• prep

  30 minutes

• cook

  2:15 hours

• difficulty

  Mid

Ingredients

Meringue

• 6 large free-range egg whites
• 325 g (11 oz) caster (superfine) sugar
• 1 tsp white wine vinegar

Chocolate sauce

• 100 g (3½ oz) good-quality dark chocolate
• 30 g (1 oz) salted butter
• 50 g (2 oz) icing (confectioners’) sugar, sifted
• 75 ml (⅓ cup) double (heavy) cream

To serve

• 300 ml (1¼ cups) double (heavy) cream
• 1 tsp vanilla extract or vanilla bean paste
• 500 g (1 lb 2 oz) tub vanilla ice cream
• 50 g (2 oz) hazelnuts, chopped and toasted
• Edible gold glitter to decorate (optional)

Cooling time: 1-2 hours.

Instructions

1. Preheat the oven to 130°C (110°C fan/260°F). Line two baking sheets with baking parchment.
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. 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 2–2½ 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. 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. Whip the cream and vanilla until it is just holding its shape. Take the vanilla ice cream out of the freezer.
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 in the meringue tower.
7. Drizzle the whole thing in chocolate sauce – at the table for extra drama – scatter with nuts and decorate with edible glitter (if using). Serve immediately.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.