The Swedish equivalent to Eton mess is marängsuisse; a pudding consisting of ice cream, meringues, whipped cream and chocolate sauce. You can also add berries, nuts, bananas or anything else you want. I like to serve the ingredients separately so people can assemble their own. 

Last time I made this I tried a new type of meringue that my food blogger friend Charlotta had posted on her blog a while ago; a lovely gooey meringue that completely melts in your mouth. I served it with homemade vanilla ice cream, strawberries, blueberries, whipped cream and chocolate sauce. So good!

The meringue is super easy to make and you don’t even need to keep an eye on the oven as you turn it off as soon as the meringue goes in. You simply forget about it and leave it in there to cook on the residual heat during the day or over night. It couldn’t be simpler.

Hiram’s forgotten meringue, serves 6-8

5 egg whites

1/2 tsp baking powder

280 g caster sugar

Pre-heat the oven to 225C. Beat the egg whites until very stiff. Mix the baking powder with the sugar and fold into the whipped egg whites. Pour the meringue into a buttered springform and spoon a bit of the mixture from the middle towards the sides. Place in the hot oven, turn it off and leave for a day or over night until it has set. 

Chocolate sauce, serves 6

40 g caster sugar

20 g  cocoa

2 tbsp water

2 tbsp double cream

Mix sugar, cocoa and water in a non-stick sauce pan. Bring to the boil while stirring. Add the cream and let it thicken for a few minutes, while stirring. Serve warm.