Even though we're all stuck at home right now, Kerrygold wants us to help us keep cooking with their exciting #AtHomeWithKerrygold series.
Tired of your usual recipes? Missing your favourite chefs and restaurants? Us too, but thankfully Kerrygold has created its #AtHomeWithKerrygold series, which sees some of Ireland's top chefs share their easy to follow recipe tutorials online to encourage us all to keep cooking.
The series includes videos from experts like Jess Murphy, Shane Smyth and, this week, Paul Flynn of The Tannery in Dungarvan. Paul is renowned for his modern Irish cooking and has created a fantastic summer berry meringue cake recipe for Kerrygold fans around the country to try.
We have included Paul's recipe and ingredients below so that you can cook along with him, as well as his cooking demo video. You can also find details on Kerrygold's digital platforms, including Facebook and Instagram.
You can find Paul's recipe along with other #AtHomeWithKerrygold recipes on the Kerrygold website or in the saved videos section of Kerrygold's Instagram page. Check out Paul's summer berry meringue cake recipe below.
READ MORE: Pastry masterclass with Louise Lennox
Summer berry meringue cake
"This cake is a really impressive dessert. It is deceptively easy to make and simply served with whatever fruit is in season - kids will love making this! It's particularly good with a mixture of raspberries, strawberries and blueberries.
I also love the addition of lemon curd for that extra tartness. The recipe makes quite a lot of curd but it is very handy to have in the fridge.
It's best made the night before, just make sure to take it out of the freezer 15 minutes before serving." - Paul Flynn
For the meringue cake:
- 12 meringue shells
- 500ml fresh cream
- 1 heaped teaspoon icing sugar
For the lemon curd:
- 200g caster sugar
- 3 eggs
- 250ml lemon juice
- Zest of three lemons
- 110g Kerrygold butter, at room temperature and cubed
- Mixed berries, like strawberries and blueberries
- Picked lemon balm or mint
- Line a large bowl with a triple layer of clingfilm, crisscrossing one layer with the other and making sure there is a generous overlap. If you rub a little oil into the bowl first, it helps the clingfilm stick.
- Whisk the icing sugar and cream together until firm peaks. Break the meringue shells into pieces and fold gently into the cream until well mixed.
- Transfer the meringue mixture to the clingfilm-lined bowl, patting down evenly. Cover with the clingfilm and freeze overnight.
- To make the lemon curd, place everything except the butter in a bowl and whisk well. Place the bowl in a microwave on a low setting for one minute.
- Remove the bowl from the microwave and whisk in the butter. Return the bowl to the microwave, cook for another minute, remove and whisk. Repeat three or four times until the curd is set. Transfer the curd to clean jars, allow to cool and keep in the fridge.
- When ready to serve, invert the frozen meringue mix over a plate to turn out, then remove the clingfilm. Drizzle over some of the lemon curd, surround with berries and the picked lemon balm or mint. Cut into slices and serve.
Paul Flynn's summer berry meringue cake video
Now that you've seen Paul's recipe, check out his cooking video below. If you try out his summer berry meringue cake recipe, be sure to tag FOOD AND WINE, Kerrygold and Paul Flynn so we can see your good work. Happy cooking!
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Today we're sharing the how-to recipe video for @paulflynnchef easy & impressive Summer Berry Ice Cream cake with luscious homemade lemon curd Paul says this is a 'deceptively easy to make and simply served with whatever fruit is in season. The kids will love making this!' ✨ #AtHomeWithKerrygold You can find the full recipe here: https://kerrygold.com/ie/recipes/summerberryicecreamcake/
This article is brought to you in association with Kerrygold and the #AtHomeWithKerrygold campaign.