Name: Frozen Meringue Cake with Seasonal Berries
Yield: Makes 8 servings
Ingredients: 4 large egg whites; 1 cup sugar; 2 cups heavy cream; 1 tablespoon sifted confectioners' sugar; 1/2 teaspoon pure vanilla extract or seeds from 1 vanilla pod; 1 pint seasonal berries such as strawberries, raspberries, or blueberries; Additional whipped cream for garnish

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.

This dish is Flynn's contemporary take on a classic English dessert called Eton Mess. Traditionally, the recipe calls for whipped cream and crumbled meringues to be chilled together, then topped with fresh fruit. Flynn's twist is to freeze the meringue and cream base, making it a cooler contrast for the juicy berries.

If time is short, feel free to substitute store-bought meringues rather than making them from scratch. Use eight 2-inch shells.

Begin preparing this recipe one day ahead.

Recipe notes

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