Serves 6


Meringue Nests

  • 6 Large Egg Whites
  • 350g Caster Sugar
  • 1 tsp White Wine Vinegar
  • 1 tsp Cornflour
  • 1 tsp Vanilla Extract


  • 400ml Double Cream
  • 200ml Coole Swan

Caramel sauce

  • 250g Caster Sugar
  • 140ml Double Cream
  • 50g Butter

Coole Swan Chocolate Sauce

  • 100g Dark Chocolate
  • 50ml Cream
  • 50ml Coole Swan

To Decorate

  • Caramel and Chocolate Pieces



Meringue Nests

Preheat your oven to 100°C. Line a large baking tray with baking parchment. Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form.

Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Add the vinegar, cornflour and vanilla and combine.

Spoon 6 scoops of meringue onto the baking tray and make an indent in the center to hold the filling later.

Place in oven and bake for 90 minutes until the outside is hard but still white. Turn the oven off and leave overnight to dry out.


Whisk the cream and Coole Swan and keep cool.

Caramel Sauce

Add the sugar and 4 tablespoons of water to a pan and place over a medium heat until the sugar is dissolved. Turn up the heat and cook until the sugar mixture turns a golden-brown caramel colour. Remove from the heat and carefully add the cream and butter stir through and set aside.

Coole Swan Chocolate Sauce

Melt the chocolate, remove from the heat and mix in the cream and Coole Swan. Set aside.


To serve, spoon the Coole Swan cream into the center of the meringue nest. Add the caramel and chocolate pieces and drizzle over the Coole Swan chocolate sauce and caramel sauce and serve. Enjoy!