Meringue swish

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.