The Swedish Killevipp Or: Dessert Goes Supernova

Let me introduce the "Killevipp" (pronounced something like chillewhip )

sweet and tasty goodness from Sweden.

under a coat of soft chocolate buttercream waits a hard shell of meringue for your spoon

to break through to the delicious whipped cream that's been captured inside.

sooooooo goooooood!

If you're into counting calories - this one is not for you - sorry :( !

but hey: it's gluten free!

Step 1: Ingredient List

for 2 big ones (really big)

the meringues:

2 eggwhites

80g sugar (2,8 oz)

3 drips vinegar

chocolate buttercream:

50g butter (1,8 oz)

25g confectioners sugar (0,9 oz)

1,5 to 2 tbs cocoa

cream filling:

150g heavy cream (5,2 oz)

1 tsp vanillasugar

for decorating:

cocoa

chocolate shavings

Step 2: Mix the Meringue

If you are a master meringue maker you don't ave to read the upper part, otherwise go on for a few good tips to success :o)

The golden rule of meringue making is, that all of your equipment must be absolutely clean and grease-free, otherwise it will be much more difficult to achieve the stiff and glossy foam.

when you're seperating the eggs, be careful not to drop any yolk into your whites.

the vinegar helps the meringue to get crispier on the outside - only a few drops needed.

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whisk vinegar and eggwhites with a hand mixer until it forms "soft peaks"
then add the sugar in spoonfuls while whipping until you reach stiff peaks

by now it should be glossy and stable.

Step 3: Make a Pastry Bag

if you already have a super clean, 100% grease free pastry bag, you can skip this step.

or take a freezer bag and cut out a small corner with sharp scissors

If you have a piping tip, use a round tip with 8mm (0,3 ") diameter - if not you'll be fine with a small hole in the corner

fill the freezer-pastry bag with your meringue batter

PREHEAT YOUR OVEN TO 125ºC 257ºF

Step 4: Meringue Domes

In case you ignored me in the previous step: PREHEAT YOUR OVEN TO 125ºC / 257ºF

take a baking sheet covered with parchment paper

use your improvised pastry bag and pipe 4 domes

to do so, pipe a circle with a diameter of 7 to 8cm. (3")

then pipe a slightly smaller circle on top of it and go on, until the dome is closed.

don't worry if the dome collapses, just fill it up.

Now take a spoon and try to get the surface smooth, without killing your domes :) - it's not that hard, just be gentle...

Bake the meringue domes at 125ºC / 257ºF

for 60minutes - they will become hard and light during the baking time.

Step 5: Hollow Out

lower the heat in your oven to 90ºC / 194ºF

take your baked meringue domes and hollow them out with a spoon.

be gentle and don't break them :) ( if you break them it will be still delicious but not as impressive anymore...)

the inside might still be a little spongy and easy to remove.

turn the domes upside down and

bake another 60 minutes at 90ºC / 194ºF until they are all dry.

let the domes get cool slowly in the turned off oven.

Step 6: Chocolate Buttercream and Whipped Cream Filling

we're getting closer to the final result and yumminess!

soft chocolate buttercream:

mix the soft butter with confectioners sugar until smooth and light yellow.

add the cocoa and mix until evenly brown.

whipped cream filling:

whip the heavy cream and the vanillasugar until very stiff - don't overdo or you'll get butter ;)

Step 7: Fill the Meringue Bomb and Cover With Buttercream

place on dome upside down into a cup or a cupcake paperform ( I liked the cup better :) )

if neccesary secure it with some buttercream at the bottom.

fill generously with whipped cream - make the filling quite high, that also the upper half will be filled.

cover the upper half with the chocolate buttercream use a butterknife for that

place on the lower half to complete the cream filled meringue ball.

cover the edges with buttercream.

almost done!

Step 8: Decorate

sift some cocoa on top of the balls

decorate with chocolate shavings or melted chocolate.

and now the step everyone waited -more or less patient- for:

SERVE IT!

Note: if you serve it directly, the meringue will be hard and crisp.

if you make the Killevipp 2-3 hours ahead the meringue inside will soften and dissolve a little, but will still have that "break through feeling" - it's up to you what you like better,