The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Tested at Receptarna, October 2026
Photos: Receptarna, from our kitchen
"Les Merveilleux" means "the marvellous ones" in French, and this dessert lives up to its name: a combination of flavours and textures that wins people over quickly. It is fairly easy to make; assembling it is a little messy, but nothing that should put you off. It tastes wonderful and looks good enough to make guests stop and stare.
Les Merveilleux
Description
A dessert of crisp meringue rounds sandwiched with whipped cream and rolled in chocolate sprinkles. It is fairly easy to make, only the assembly is a little messy, and the result impresses guests too.Ingredients
Meringues
Cream
For coating
Method
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Take the eggs out of the fridge at least 30 minutes beforehand so they are not fridge-cold. Separate the whites into a clean bowl and whisk until stiff.
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Gradually add the icing sugar, whisking all the time at high speed, until you have a thick, glossy, slightly sticky mixture.
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Heat the oven to 160 °C. Line a baking tray with baking paper, "gluing" the corners down with a little meringue. Put the mixture into a piping bag and pipe rounds about 5 cm across onto the paper.
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Bake the meringues for about an hour, then turn the oven off and leave them inside for about another half hour so they dry out well.
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Meanwhile, prepare everything else: tip the chocolate sprinkles into one bowl, grate the chocolate into another and whip the cream in a third. Towards the end of whipping, add the cream stabiliser so that the cream is firmer and easier to shape.
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Assemble the dessert: spread a little cream on one meringue, place a second meringue on top and spread cream over the whole thing once more.
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Finally, roll it in the chocolate sprinkles or shavings; if you find it easier, you can simply scatter them over the top.
Note
- You can serve the dessert straight away, when the contrast between the light cream and the crisp meringue is at its best.
- It keeps in the fridge for up to three days, but the meringue gradually softens and loses its crispness.
- Fix the baking paper at the corners with a little meringue so it does not move while you pipe.
- Leave the eggs at room temperature for at least 30 minutes before whisking.
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