Marängsviss Recipe (A Traditional Swedish Dessert)

Archana's Kitchen
Marängsviss Recipe (A Traditional Swedish Dessert)
101 ratings.

Maränsviss is a traditional Swedish dessert that dates back to the end of the 19th century. It was originally made with meringue, whipped cream and chocolate sauce but ice cream, bananas and crushed almonds or berries can also be found frequently added to it.

The Marängsviss in this recipe is made with vanilla flavoured frozen yogurt instead of ice cream and without any addition of the whipped cream. 

Other party dessert recipes you can try are:

  1. No-Bake Strawberry Cream Cheese Dessert Recipe
  2. Chocolate Coffee Sticky Cake Recipe
  3. Mocha Panna Cotta Recipe

Prep in

500 M

Cooks in

60 M

Total in

560 M

Makes:

4 Servings

Ingredients

    Main Ingredients
  • 250 grams Curd (Dahi / Yogurt) , frozen, any flavor
  • 5 Egg yolks , egg whites can be kept aside for the meringues
  • 500 ml Hung Curd (Greek Yogurt)
  • 150 grams Sugar
  • Vanilla Extract , vanilla extract
  • Sugar , to taste
  • Other ingredients
  • Meringues
  • Chocolate sauce
  • 3-4 Ripe Bananas

How to make Marängsviss Recipe (A Traditional Swedish Dessert)

  1. To start making the Maränsviss Recipe, in a small bowl, the egg yolks can be beaten until they are nice and fluffy. Add in the remaining portion of the main ingredients and mix everything together. Leave this mixture in the freezer overnight.

  2. Next, preheat the oven to about 120 C.

  3. Now, take the egg whites that were set aside, and use them to make the meringues. Whip these up till they are nice and fluffy. Add the sugar to this as per taste.

  4. Place the fluffed egg whites on a non-stick baking tray and bake in the oven at 120 C for about 35 to 45 minutes. Once done, the meringues should be crisp and brown on the top and a little gooey on the inside.

  5. Finally, place the frozen yogurt, meringues and sliced bananas in a bowl. To serve the Maränsviss, drizzle chocolate sauce on the top and serve.

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Last Modified On Friday, 16 December 2016 16:45
     
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