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.

　　

Ingredients

Makes 8 servings

　　

For meringues

4 large egg whites

　　1 cup sugar

　　

For cream

2 cups heavy cream

　　1 tablespoon sifted confectioners' sugar

　　1/2 teaspoon pure vanilla extract or seeds from 1 vanilla pod

　　

To serve

1 pint seasonal berries such as strawberries, raspberries, or blueberries

　　Additional whipped cream for garnish

　　

Make meringues

Step 1

Preheat oven to 200°F. Line 2 large baking sheets with aluminum foil; butter and flour foil.

　　

Step 2

In large bowl using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Drop 8 (approximately 1/3-cup) mounds of meringue about 1 inch apart onto baking sheets and use spoon to make indentations in centers of mounds.

　　

Step 3

Bake in upper and lower thirds of oven until crisp but still white, about 45 minutes. Turn oven off and cool meringues in oven 1 hour. Using metal spatula, transfer meringues to rack to cool completely. (Meringue shells can be made up to 5 days ahead and kept in airtight container at room temperature.)

　　

Make cream and assemble dessert

Step 4

Lightly oil 7-inch diameter soufflé dish or ramekin (6 cup capacity).

　　

Step 5

In large bowl using electric mixer, beat cream until soft peaks form. Fold in confectioners' sugar and vanilla. Chop meringue shells into 1-inch pieces and fold into cream. Transfer mixture to soufflé dish and cover with plastic wrap. Freeze until firm, approximately 8 hours. (Can be made 3 days ahead. Cover; keep frozen.)

　　

Step 6

To un-mold dessert, fill large bowl 1/3 full of hot water. Run small knife around inside edge of soufflé dish to loosen. Dip dish into bowl of hot water for 2 seconds, being careful not to splash water onto cream. Carefully invert onto serving plate. Arrange berries on top of and around frozen cream and garnish with additional whipped cream.