Irish American Mom

Celebrating Our Irish Heritage Together

Irish Cakes, Cookies And Desserts

Technically I should call this category "Irish Cakes, Biscuits, and Desserts" since Irish people use the term biscuits when referring to cookies, and the term scones when referring to biscuits. Anyway, if you're in the mood for an Irish inspired sweet treat, why not check out my collection of Irish baking recipes.

Homemade Mincemeat

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Mincemeat is a festive filling for baked goods, and don’t worry there’s not an ounce of meat in this concoction of mixed fruits, almonds, spices, and of course, a little booze.

Many people take the easy peasy route at Christmas and opt for store bought mincemeat to fill their pies. But trust me, making festive mincemeat is far easier than it may seem.

And my recipe is extra easy since I use my crock pot or slow cooker to heat the mixture to meld the flavors together.

If you can, make your mincemeat well in advance of Christmas Day so that the wonderful flavors have a chance to fully develop and soak into one another.

But why do we call this sweet pie filling mincemeat when in fact their is no meat used at all? The answer lies in history.

Way back in the 15th century a savory pie filling was made using minced meat combined with dried fruits, vinegars and wine. Over the centuries the recipe evolved from a main course to eventually featuring on the dessert menu, with all traces of meat eliminated.

By Victorian times brandy had replaced the wines and this old traditional recipe was reborn as a festive yuletide treat.

Many recipes call for the use of suet as the fat that binds the mincemeat together.  I prefer to make a suet-free mincemeat and simply use melted butter instead.  For strict vegetarians the butter or suet can be substituted with vegetarian suet.

Now, of course being Irish, I opt for Kerrygold butter, since I prefer the flavor, and the fat content is higher than in American butter, since Irish butter is made from the milk of grass fed cows.

Anyway, without further ado, here’s my recipe for festive mincemeat Irish or English style.

Ingredients:

 

  • 2 cups of diced peeled apple (Granny Smith or cooking apples)
  • 1 and 3/4 cups of light brown sugar
  • 2 cups of raisins
  • 1 and 1/2 cups of golden raisins or sultanas
  • 1 and 1/2 cups of currants
  • 1/2 cup of glacé cherries (washed and quartered)
  • 1/2 cup of candied mixed peel
  • 1/2 cup of diced dried apricots
  • 1/2 cup chopped almonds
  • 2 oranges (grated zest and juice)
  • 2 lemons (grated zest and juice)
  • 4 teaspoons of mixed spice or pumpkin pie spice
  • 1/2 teaspoon of ground cinnamon (eliminate if using pumpkin pie spice)
  • 1 cup of melted butter (2 stick)
  • 1/3 cup of whiskey or brandy

 

Directions for Homemade Mincemeat:

 

I like to dice the apples into small little cubes.  If you like a mushier mincemeat then grate the apples instead.

Add the fruit, almonds and spices to a large mixing bowl.  

Then add the grated peel of the oranges and lemons.

Mix them thoroughly together.

Then add the the lemon and oranges juices.

It’s important to coat the fruit in the sugar and citrus juices.

Next add the melted butter and stir the fruit to completely coat it in butter.

The only ingredient not in the bowl is the brandy.  That doesn’t get added until the next day.

And now you have to play a little waiting game.  Cover the bowl with a cloth and place it in a cool place for at least 12 hours or overnight.

This gives the ingredients a chance to do a little mingling in the bowl – it’s time for melding together and sharing their deliciousness.

Next transfer the mixture to the crockpot.  Cook it on the low setting for 3 to 4 hours.  It’s important not to overheat the mixture since this could cause the fruit to start to ferment.

Alternatively you can place the mixture in an ovenproof dish and bake it at a low heat of 225 degrees Fahrenheit for 3 hours.

When the mincemeat has finished cooking let it cool completely before adding the brandy.  Mix the spirits through the mixture completely to allow every piece of fruit a chance to soak it up.

You can use rum or whiskey, but my favorite has always been brandy.

Now your mincemeat is ready for storing.

Transfer the mincemeat into sterilized preserving jars.  Here’s my tutorial on three different methods for sterilizing jars for preserves, jams or mincemeat.

You can use old jam or jelly jars and cover them with wax paper discs.  Do not skip on sterilizing the jars, otherwise you run the risk of spoiling your mincemeat.

Store your mincemeat in a cool, dark pantry or cupboard. It will keep for up to a year.  I like my mincemeat to be made at least two weeks before I use it to ensure the flavors have matured. The longer it stands the greater the depth of flavor.

Here’s the printable recipe:

Print
Homemade Mincemeat

Prep Time: 13 hours

Cook Time: 3 hours

Yield: 6 pounds of pie filling

Homemade Mincemeat

A fruity festive pie filling originating in England in medieval times.

Ingredients

  • 2 cups of diced peeled apple (Granny Smith or cooking apples)
  • 1 and 3/4 cups of light brown sugar
  • 2 cups of raisins
  • 1 and 1/2 cups of golden raisins or sultanas
  • 1 and 1/2 cups of currants
  • 1/2 cup of glacé cherries (washed and quartered)
  • 1/2 cup of candied mixed peel
  • 1/2 cup of diced dried apricots
  • 1/2 cup chopped almonds
  • 2 oranges (grated zest and juice)
  • 2 lemons (grated zest and juice)
  • 4 teaspoons of mixed spice or pumpkin pie spice
  • 1/2 teaspoon of ground cinnamon (eliminate if using pumpkin pie spice)
  • 1 cup of melted butter (2 sticks)
  • 1/3 cup of whiskey or brandy

Instructions

  1. Toss all of the ingredients, except the brandy, into a large bowl and mix them thoroughly together.
  2. Cover the bowl with a cloth and place it in a cool place for at least 12 hours or overnight.
  3. Transfer the mixture to the crock pot. Cook it on the low setting for 3 to 4 hours.
  4. Cool completely before adding the brandy.
  5. Transfer it into sterilized preserving jars, then seal and store in a cool, dark place for up to one year.
  6. Use as a pie filling.
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Happy Christmas baking and preparations to everyone.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Victoria Sponge Sandwich

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The Victoria Sandwich consists of two sponge cake layers sandwiched together with raspberry jam and cream, then dusted on top with confectioners’  sugar.

This teatime treat became popular in England and Ireland during the reign of Queen Victoria, whose name this cake now bears.  Originally caster sugar was sprinkled on top, but I prefer to use finer confectioner’s sugar.

Being a quintessential English cake you may ask why I am sharing this recipe on my Irish blog. Much of Ireland’s favorite cakes and recipes were first created in England, but cooked throughout Ireland in the days of regal homes and land holding gentry.

jam-and-cream-sponge-cake-using-an-english-or-irish-traditional-recipe

Remember Irish girls were the back bone of the work force in many grand English and Irish homes in days gone by. They cooked and baked with finesse in these busy kitchens, and when they visited their Irish relatives they brought these wonderful recipes home with them.

No surprise, based on this cake’s name, that it is said to have been Queen Victoria’s favorite cake, and has now become a baking classic.

However, this cake did not start off as an afternoon tea treat for English ladies and gentlemen. It was in fact invented for nursery tea time.

Afternoon tea cakes at the turn of the 19th century usually contained fruits and seeds. This, more easy to chew sponge, cake was created for safety reasons for little ones to enjoy. Less chance of choking on a plain old sponge.

Perhaps Queen Victoria first tasted this delight in the palace nursery – she did have a big family after all. Then, once the queen herself started enjoying this butter sponge, it became a classic Victorian era afternoon treat.

And remember this is a perfect party cake – full of spongy goodness. This recipe is my family’s go-to cake for birthday celebrations.

Traditionally it is served sandwiched with jam and fresh whipped cream, but buttercream frosting is a perfect pairing, opening up many possibilities for decorating.

This versatile cake also makes a super-simple, yet tasty wedding cake.

slice-of-jam-and-cream-sponge-sandwich-cake

Ingredients for a Victoria Sponge Sandwich:

 

Today, I’m going to share my basic traditional Victoria Sandwich Sponge recipe.  Previously I shared my recipe for an Irish Sponge Cake, which is a butter free and slightly lighter sponge cake, made with just eggs, sugar and flour.

Ingredients for a  traditional Victoria Sandwich are also simple and wholesome – eggs, flour, sugar, and butter.  When I baked with my mother as a child we would always decide our ingredient ratio like this….

8:8:4:8  

or

6:6:3:6

Depending on the size of the sandwich trays, that translated to 8 oz of butter, 8 oz of sugar, 4 eggs and 8 oz of flour, for a 7- or 8-inch round baking tray. For baking trays of 6 inch diameter or less, our recipe called for 6 oz butter, 6 oz of sugar, 3 eggs and 6 oz of flour.

I still remember the ratios to this very day, but my challenge in America is to convert this ratio to cups. Then, to confuse me even more, Ireland switched to the metric system and my straightforward 8:8:4:8 got turned upside down with all those grams and kilograms.

victoria-sponge-with-cream-and-raspberry-jam

But fear not, I’ve worked out my measurements for baking success in America and I’ve included both an American and European printable recipe at the bottom of this post.

In days gone by cooks would actually weigh the eggs they used. Since eggs were available straight from the chicken coop or hen house, they came in many sizes. The 8:8:4:8 ratio would call for 4 ounces of eggs, which might be 3 or 4 depending on how big the eggs were. In today’s modern grocery stores our eggs are pretty uniform in size so there’s no need to weigh them.

Now, for American bakers I highly recommend using cake flour for a Victoria sandwich.  It’s a far finer flour with less protein content than regular all-purpose flour. Cake flour is the answer for light and airy sponge cakes.

ingredients-for-a-victoria-sponge-sandwich-cake-irish-or-english-style

And so without further ado, here’s what you need for a Victoria sponge cake…

 

  • 1 cup of butter (2 sticks)
  • 1 and 1/8 cup of sugar
  • 4 eggs
  • 2 cups of cake flour
  • 3 teaspoons of baking powder
  • pinch of salt
  • 2 tablespoons of whole milk
  • 1 cup of heavy whipping cream
  • 3 tablespoons of confectioners’ sugar
  • 1/4 cup of raspberry jam

 

Directions for Baking a Victoria Sponge Sandwich Cake:

 

First things first, you’ll need to turn on the oven so that it’ll be nice and hot when you’re ready to pop your cakes in to bake. Preheat the oven to 375° F or 190° C.

preparing-baking-pans-for-a-sponge-cake

And always prepare your baking tins or pans before getting started. For any cake that needs to rise in the oven no time can be wasted between the time the wet ingredients meet the dry. So always have those pans ready and waiting.

My recipe calls for two 8-inch round baking pans. Grease the bottom and sides with butter, and then cut out a parchment paper circle to cover the bottom of the pans. I even add a little more butter on top of the parchment paper to ensure they easily lift of the baked cake surface.

If you don’t have any parchment paper, then dust the buttered pan with a little flour.

sifting-flour-for-a-victoria-sponge-sandwich-cake

Next, prepare the dry ingredients. Sift the cake flour, baking powder and pinch of salt together.   

In Ireland I use regular self rising flour, but in America I add baking powder to cake flour since I have never found self-rising cake flour in any f the states where I have lived.

Remember sifting the flour adds extra air and lightness to the finished sponge.

creaming-butter-and-sugar-together-until-light-and-fluffy

Cream the butter and sugar together until the mixture is light and fluffy.

The butter will turn a much lighter shade of pale as you beat it and whip some air into it. Do not rush this step. It takes quite a bit of beating to achieve a light, fluffy texture.

When I was a school girl in Dublin learning home economics, we had no electric mixers in the classroom. We had to beat the butter and sugar together using a wooden spoon. Can’t you just hear me telling my kids about how tough it was in the “old days.”

Every time my teacher peered into my mixing bowl I would say a little prayer the butter was creamed enough. A shake of the head meant that butter needed a lot more beating and arm muscle aches were definitely in store.

adding-eggs-one-at-a-time-with-a-little-flour-for-a-victoria-sponge-cake-batter

Add the eggs one at a time with a spoonful of flour.

Mix on low speed to avoid curdling the eggs.

batter-for-an-english-victoria-sponge-cake

Next, add half of the flour with a tablespoon of milk and fold into the butter mixture with a spatula. 

Repeat with the remainder of the flour.

Be very gentle with the batter as you fold in the flour.

batter-in-two-baking-pans-for-a-victoria-sponge-sandwich-cake

Divide the batter between the two baking pans and smooth the surface with a spatula or the back of the spoon.

I always shape a little hollow in the center of the sponges, to prevent them from rising in a peak in the middle of the cake. Victoria sandwiches always have a flat upper surface.

victoria-sandwich-fresh-out-of-the-oven

Bake in the pre-heated oven for 18 to 20 minutes until the tops are golden brown.

Remove from the oven and cool for 5 minutes in the baking trays.

cooling-sponge-cake-halves-on-wire-trays

Next, turn the sponge cakes out onto wire racks to cool completely.

spreading-jam-on-one-half-of-a-sponge-sandwich-cake

When at room temperature place one half of the sponge, top-side-down, onto a serving plate.

Spread the raspberry jam over the surface.

adding-a-layer-of-cream-to-a-victoria-englis-sponge-sandwich-cake

Whip the heavy cream with two tablespoons of the confectioners’ sugar (or less if you don’t like sweet cream.) Spread the cream over the jam.

victoria-sponge-sandwich-cake-on-a-cake-stand

Place the second sponge layer on top of the cream. Dust the top with sifted confectioners’ sugar.

And voilà , there you have it, a deliciously light and luscious, jam and cream sponge sandwich cake.

victoria-sponge-sandwich-with-jam-and-cream-using-a-traditional-irish-or-english-recipe

Enjoy with your favorite cup of afternoon tea, a cup of joe, or as my kids like it, with a class of cold milk.

The printable recipes follow…

 

Victoria Sponge Sandwich Cake Printable Recipe Using American Cup Measurements:

 

Here’s my recipe for readers in the United States. Remember cake flour is the best for this cake, if you want an authentically Irish or English texture to your light and airy sponge cake.

Print
Victoria Sponge Sandwich Cake

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 8 to 10 servings

Serving Size: 1 slice

Victoria Sponge Sandwich Cake

A traditional English sponge recipe, this cake consists of two sponge layers sandwiched together with raspberry jam and cream and dusted on top with sugar.

Ingredients

  • 1 cup of butter (2 sticks)
  • 1 and 1/8 cups of sugar
  • 4 eggs
  • 2 cups of cake flour
  • 3 teaspoons of baking powder
  • pinch of salt
  • 2 tablespoons of whole milk
  • 1 cup of heavy whipping cream
  • 3 tablespoons of confectioners' sugar
  • 1/4 cup of raspberry jam

Instructions

  1. Prepare two 8 inch round baking pans by greasing the surface with butter and lining the bottoms with parchment paper.
  2. Preheat the oven to 375 degrees F.
  3. Sift the flour, baking powder and salt into a bowl and set aside.
  4. Cream the butter and sugar with an electric mixer until light and fluffy.
  5. Add one egg at a time with a spoon of flour to the butter mixture and mix together on a low speed.
  6. Add half of the remaining flour with half the milk and gently mix the batter with a spatula. Repeat with the remainder of the flour.
  7. Divide the batter equally between the prepared baking pans. Smooth the top of the batter with a spatula or the back of a spoon.
  8. Bake for 18 to 20 minutes in the pre-heated oven until the cakes are risen and golden brown.
  9. Remove from the oven and set the baking trays to cool on a wire rack for 5 minutes. When slightly cooled turn each sponge out onto the wire rack to cool completely. Remove the parchment paper liners from the lower surface of the sponges.
  10. Whip the heavy cream with two tablespoons of confectioner's sugar until thickened.
  11. When the sponge cakes are cooled completely place one cake half on a cake dish. Spread the upper surface with raspberry jam.
  12. Cover the jam with the whipped cream and place the other cake half on top.
  13. Dust the top with the remainder of the confectioner's sugar.
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Printable Recipe For Victoria Sponge Sandwich Using Metric and Imperial Measurements:

 

For Irish and English readers and anyone who uses metric measurements when baking here’s a printabl recipe for you…

Victoria Sponge Sandwich

Print recipe
Victoria Sponge Sandwich
Serves 8 -10
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Egg, Milk, Wheat
Meal type Dessert
Misc Serve Cold
Occasion Birthday Party
Region British
A traditional English sponge recipe, this cake consists of two sponge layers sandwiched together with raspberry jam and cream and dusted on top with sugar.

Ingredients

  • 225g butter (8 ounces)
  • 225g caster sugar (8 ounces)
  • 4 Medium eggs
  • 225g self-rising flour (8 ounces)
  • pinch of salt
  • 150ml whipping cream
  • 3 tablespoons icing sugar
  • 2 to 3 tablespoons raspberry jam

Directions

Step 1 Prepare two 8 inch round baking pans by greasing the surface with butter and lining the bottoms with parchment paper.
Step 2 Preheat the oven to 190 degrees C.
Step 3 Sift the flour, baking powder and salt into a bowl and set aside.
Step 4 Cream the butter and sugar with an electric mixer until light and fluffy.
Step 5 Add one egg at a time with a spoon of flour to the butter mixture and mix together on a low speed.
Step 6 Add half of the remaining flour with half the milk and gently mix the batter with a spatula. Repeat with the remainder of the flour.
Step 7 Divide the batter equally between the prepared baking pans. Smooth the top of the batter with a spatula or the back of a spoon.
Step 8 Bake for 18 to 20 minutes in the pre-heated oven until the cakes are risen and golden brown.
Step 9 Remove from the oven and set the baking trays to cool on a wire rack for 5 minutes. When slightly cooled turn each sponge out onto the wire rack to cool completely. Remove the parchment paper liners from the lower surface of the sponges.
Step 10 Whip the heavy cream with two tablespoons of confectioner's sugar until thickened.
Step 11 When the sponge cakes are cooled completely place one cake half on a cake dish. Spread the upper surface with raspberry jam.
Step 12 Cover the jam with the whipped cream and place the other cake half on top.
Step 13 Dust the top with the remainder of the confectioner's sugar.
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Happy baking everyone.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Raspberry And Cream Chocolate Roulade

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Chocolate cake with absolutely no flour. This delicious chocolate roulade is a gluten free treat, and a favorite dessert in Ireland and the United Kingdom.

I know many may think a roulade is just too difficult to make. The thought of rolling a cake without letting it crumble into pieces is enough to make some cooks run a mile.

Chocolate roulade or cake roll decorated with fresh whipped cream and raspberries

But trust me. This cake is not as difficult as it looks.

And if it cracks? So, what! That just adds to its charm. At least that’s what I tell myself every time my rolling technique fails me.

But luckily for this food photo shoot, I managed to create a pretty good chocolate roll. There are a few cracks on the surface, but when dusted with confectioner’s sugar and cocoa powder, this chocolate log looks just fine.

Chocolate swiss roll with cream and raspberries

And for anyone searching for a special cake to cook for mom as a Mother’s Day treat, this chocolate roulade should seriously be considered.

For any mom’s who avoid gluten in their diet, this recipe only uses eggs, sugar, chocolate and cocoa powder in the light sponge roll, making it a go-to gluten free cake recipe.

This cake has always been one of my mother’s favorites, so I thought it would be the perfect recipe to share this Mother’s Day weekend.

Slice of raspberry chocolate roulade or swiss roll with fresh whipped cream

For years I only used four eggs and a 1/2 cup of sugar to make my roulades. I didn’t add any cocoa powder to the batter, and the end result was more meringue like than spongy.

It was only when I read Mary Berry’s chocolate roulade recipe that I started to add cocoa powder. I add a little less cocoa powder than she calls for in her recipe since I’m not a dark chocolate fan. I started using six eggs just like she recommends and my roulades seem to be a success every time.  Thanks Mary Berry for all your great baking tips.

You can check out Mary Berry’s recipe and instructions here. 

I don’t always cool my roulade over night and, unlike Mary Berry, I still use the traditional cooling method of placing a damp towel over the cake.  Here’s how I make this lovely dessert.

 

Ingredients for Raspberry and Cream Chocolate Roulade:

 

The ingredients are ever so simple. Not even a sprinkling of flour is needed.  Some bakers don’t use any cocoa powder in the cake, but I like the consistency of the sponge when just a tablespoon of cocoa powder is gently folded into the batter.

Here’s a photo and a list of the ingredients.

Ingredients for raspberry and cream chocolate roulade

  • 6 eggs
  • 3/4 cup of sugar
  • 1 cup of dark chocolate chips
  • 2 tablespoons of cocoa powder (divided)
  • 2 tablespoons of confectioner’s sugar (divided)
  • 1 and 1/2 cups of whipping cream
  • 10 ounces of fresh raspberries

 

Directions for Raspberry and Cream Chocolate Roulade:

 

Don’t be intimidated by this recipe which is simpler than it appears.  Here are my step-by-step photographic instructions so you will see how the ingredients transform at each stage of the preparation and baking process.

Lining a baking tray with parchment paper for a roulade

Before you get started creating the batter, prepare the baking tray. Once the batter is whipped it’s important to work at speed to get it into the hot oven quickly. So having the baking tray ready to go is all important.

This recipe calls for a 13 inch by 9 inch baking tray (33 cm x 23 cm). Cover the bottom of the tray with parchment paper.

I use a little butter to grease the pan first, then I place the parchment paper on the butter to hold it in place. I also rub a little butter onto the top surface of the parchment paper to make sure it lifts off the cooked cake very easily.

If you wish to make this cake completely butter free, then skip the grease on top of the parchment paper.

Pre-heat the oven to 350° Fahrenheit. 

Melting chocolate over a water bath

Next add the chocolate chips to a heat proof bowl over a water bath in a saucepan.  Simmer over medium heat.

Don’t let the base of the bowl touch the water.  When the chocolate is melted, carefully lift the bowl out of the saucepan, protecting your hands from the hot steam with oven gloves or a dish towel. Put the chocolate to the side to allow it to cool, but not harden, while you whip the eggs.

I know I’ve cheated – my bowl shows melted milk chocolate, but you can use chocolate as dark as you wish. You see, I’m not a fan of dark chocolate and neither is anyone in my family. So if I had used dark chocolate for our roulade, then nobody would eat it. With milk chocolate my crew can’t get enough of this cake.

Separating six egg yolks and egg whites for a chocolate roulade

Next you need to separate the eggs, putting the six yolks in one bowl, and the whites all together in another large bowl.

Beating egg whites until stiff

First beat the egg whites until they are stiff and glossy.  Don’t beat them until they look dry.

Remember they are done when you can hold the bowl upside down and the eggs don’t fall out.

Egg yolks and sugar whipped until the mixing beaters leave a trail

Next add the sugar to the egg yolks and beat until they are a pale cream color and the beaters leave a trail through the mixture.

There’s no need to wash the metal beaters after using them to whip the egg whites. A little egg white is fine in the yolks, but a little yolk in the whites is not alright. That’s why I always prepare the egg whites first, and eliminate the need to wash the beaters.

Folding melted chocolate into whipped egg yolks and sugar for a chocolate roulade

Add the cooled, melted chocolate to the egg yolk batter and gently fold together with a spatula.

Adding whipped egg whites to the chocolate, egg yolk and sugar mixture for a roulade

Add two large spoons of the whipped egg whites to the batter, and gently fold them in. The batter will start to feel looser as you blend it.

Fold in the remaining egg whites, gently all the way.  You risk beating the air out of the batter if you don’t fold with care.

Adding cocoa powder to the batter for a chocolate roulade

Next sift one tablespoon of cocoa powder into the batter and gently fold it in.

Roulade batter in a baking tray before cooking

Pour the batter into the prepared baking tray, and gently move the tray around to level out the cake batter.

Bake in the pre-heated oven for 20 minutes, until the top is firm to the touch.

Placing a moist clean dish towel over a roulade as it cools

Remove from the oven and allow to cool in the tray on a baking rack so the air can circulate below the tray. Cover the top with a damp, clean dish towel.

I spray a little water on the upper surface of the clean towel.  This keeps the crust soft as the cake cools.

Don’t be surprised if the cake contracts away from the sides of the tray and may even crack a little as it cools.

Sifting confectioner's sugar and cocoa powder on top of a chocolate roulade

When the cake has cooled completely in the tray, it’s time to get ready for rolling and filling your roulade.

If the edge of the cake is stuck to the side of the baking tray, use a knife to separate it from the edge.

Whip the cream and one tablespoon of confectioner’s sugar until the cream holds its shape. 

Combine one tablespoon of cocoa powder and confectioner’s sugar and sift it over the top of the cake in the baking tray.

Covering a roulade with parchment paper to assist with rolling

Place a large piece of parchment paper on top of the cake.

Turning out a roulade onto parchment paper to remove the baking liner

Turn the roulade over and onto the parchment paper.  It’s lining paper for baking will now be on top.

Carefully peel the paper away. 
Spreading cream and fresh raspberries inside a chocolate rouladeMake sure one of the narrow edges of the roulade is facing you.  Spread the surface with the whipped cream, leaving the closest 1/2 inch free of cream. Dot the surface with fresh raspberries.  

Use a knife to make an indentation just inside the edge.

I lost a little piece of my roulade along the edge, but after rolling this got hidden on the inside. Phew!
Using parchment or baking paper to roll a roulade cake

Start rolling by turning the cut edge in and away from you.  Continue rolling the roulade by using the parchment paper and lifting it up and away from you.

A few cracks are sure to happen. You can see the big fault line beneath my baking paper as I rolled my roulade.  I don’t think I’ve ever rolled the perfect crack-free roulade.

Chocolate roulade with raspberries and cream a favorite Irish cake

Finish with the joining underneath.  Take great care to lift the roulade onto a serving plate using a large spatula.

Decorate with more raspberries, confectioner’s sugar and cocoa powder as you wish.
Raspberry and cream chocolate roulade dusted with cocoa poweder

Slice and serve cold with whipped cream and raspberries.

Chocolate roulade dusted with icing or confectioner's sugar and raspberries

 

Printable Recipe for Raspberry and Cream Chocolate Roulade Using American Cup Measurements:

 

Here’s the printable recipe for readers in the United States who measure ingredients using cups.

Print
Raspberry And Cream Chocolate Roulade

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes

Yield: 8 servings

Serving Size: 1 slice

Raspberry And Cream Chocolate Roulade

Ingredients

  • 6 eggs
  • 3/4 cup of sugar
  • 1 cup of dark chocolate chips
  • 2 tablespoons of cocoa powder (divided)
  • 2 tablespoons of confectioner’s sugar (divided)
  • 1 and 1/2 cups of whipping cream
  • 10 ounces of fresh raspberries

Instructions

  1. Pre-heat the oven to 350° Fahrenheit.
  2. Cover the bottom of a 13 inch by 9 inch baking tray with parchment paper.
  3. Add the chocolate chips to a heat proof bowl over a water bath in a saucepan. Simmer over medium heat until melted. Put the chocolate to the side to allow it to cool, but not harden, while you whip the eggs.
  4. Separate the eggs, putting the six yolks in one bowl, and the whites all together in another large bowl.
  5. Beat the egg whites until they are stiff and glossy.
  6. Add the sugar to the egg yolks and beat until they are a pale cream color and the beaters leave a trail through the mixture.
  7. Add the cooled, melted chocolate to the egg yolk batter and gently fold together with a spatula.
  8. Add two large spoons of the whipped egg whites to the batter, and gently combine together. Fold in the remaining egg whites.
  9. Next sift one tablespoon of cocoa powder over the batter and gently fold in to the batter.
  10. Pour the batter into the prepared baking tray, and gently move the tray around to level.
  11. Bake in the pre-heated oven for 20 minutes, until the top is firm to the touch.
  12. Remove from the oven and allow to cool in the tray on a baking rack. Cover the top with a damp, clean dish towel.
  13. If the edge of the cake is stuck to the side of the baking tray, use a knife to separate it from the edge.
  14. When the cake has cooled whip the cream and one tablespoon of confectioner’s sugar until the cream holds its shape.
  15. Combine one tablespoon of cocoa powder and confectioner’s sugar and sift it over the top of the cake in the baking tray.
  16. Place a large piece of parchment paper on top of the cake.
  17. Turn the roulade over and onto the parchment paper. Carefully peel the lining paper away.
  18. Make sure one of the narrow edges of the roulade is facing you. Spread the surface with the whipped cream, leaving the closest 1/2 inch free of cream. Dot the surface with fresh raspberries.
  19. Use a knife to make an indentation just inside the edge.
  20. Start rolling by turning the cut edge in and away from you. Continue rolling the roulade by using the parchment paper and lifting it up and away from you.
  21. Finish with the joining underneath. Take great care to lift the roulade onto a serving plate using a large spatula.
  22. Decorate with more raspberries, confectioner’s sugar and cocoa powder, and serve cold.
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Printable Recipe For Raspberry And Cream Chocolate Roulade Using Metric/Imperial Measurements:

 

For readers in Ireland, Europe and the United Kingdom, here’s the printable recipe using metric and imperial measurements.

Raspberry And Cream Chocolate Roulade

Print recipe
Raspberry And Cream Chocolate Roulade
Serves 8
Prep time 40 minutes
Cook time 25 minutes
Total time 1 hours, 5 minutes
Allergy Egg
Dietary Gluten Free
Meal type Dessert
Misc Serve Cold
Region British
By author Mary Berry
Raspberry and cream chocolate roulade is a gluten-free, light and airy chocolate sponge, and a perfect dinner party dessert.

Ingredients

  • 6 eggs (separated)
  • 175g caster sugar (6 ounces)
  • 175g dark chocolate chips (6 ounces)
  • 2 tablespoons cocoa powder (divided)
  • 2 tablespoons icing sugar (divided)
  • 300ml whipping cream (1/2 pint)
  • 250g fresh clean raspberries (10 ounces)

Directions

Step 1 Pre-heat the oven to 350° Fahrenheit. Cover the bottom of a 13 inch by 9 inch (33 cm x 23 cm) baking tray with parchment paper.
Step 2 Add the chocolate chips to a heat proof bowl over a water bath in a saucepan. Simmer over medium heat until melted. Put the chocolate to the side to allow cool, but not harden, while you whip the eggs.
Step 3 Separate the eggs, putting the six yolks in one bowl, and the whites in another large bowl.
Step 4 Beat the egg whites until they are stiff and glossy.
Step 5 Add the sugar to the egg yolks and beat until they are a pale cream color and the beaters leave a trail through the mixture.
Step 6 Add the cooled, melted chocolate to the egg yolk batter and gently fold together with a spatula.
Step 7 Add two large spoons of the whipped egg whites to the batter, and gently combine together. Fold in the remaining egg whites.
Step 8 Next sift one tablespoon of cocoa powder over the batter and gently fold into the batter.
Step 9 Pour the batter into the prepared baking tray, and gently move the tray around to level.
Step 10 Bake in the pre-heated oven for 20 minutes, until the top is firm to the touch.
Step 11 Remove from the oven and allow to cool in the tray on a baking rack. Cover the top with a damp, clean dish towel. If the edge of the cake is stuck to the side of the baking tray, use a knife to separate it from the edge.
Step 12 When the cake has cooled whip the cream and one tablespoon of confectioner’s sugar until the cream holds its shape.
Step 13 Combine one tablespoon of cocoa powder and confectioner’s sugar and sift it over the top of the cake in the baking tray. Place a large piece of parchment paper on top of the cake. Turn the roulade over and onto the parchment paper. Carefully peel the lining paper away. Make sure one of the narrow edges of the roulade is facing you.
Step 14 Spread the surface with the whipped cream, leaving the closest 1/2 inch free of cream. Dot the surface with fresh raspberries.
Step 15 Use a knife to make an indentation just inside the edge. Start rolling by turning the cut edge in and away from you. Continue rolling the roulade by using the parchment paper and lifting it up and away from you. Finish with the joining underneath. Take great care to lift the roulade onto a serving plate using a large spatula.
Step 16 Decorate with more raspberries, confectioner’s sugar and cocoa powder, and serve cold.
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For all you chocolate lover’s out there this is a wonderful treat – it’s rich in cocoa but flour free.

Wishing everyone in the United States a very happy Mother’s Day this Sunday.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Irish Oat Flapjacks

by 8 Comments

Today’s recipe is for Irish flapjacks. I know! I know! My flapjacks look just like granola bars, and nothing like pancakes, as any American might expect.

But believe it or not, a flapjack in Ireland is a homemade oatmeal bar and in no way resembles a pancake.

Irish flapjacks

You say ‘granola bar’, and I say ‘flapjack.’ Oh my! Here’s one of those little culinary and cultural nuances between Ireland and America, I just love to explore.

I remember when I first crossed the Atlantic to the good old USA, I loved Saturday morning breakfast in a restaurant. America wins my award for the best breakfast joints in all the world.

The first time I saw “flapjacks” on a breakfast menu, with luscious descriptions of cream and strawberry toppings, I immediately started imagining how difficult it must be to pipe cream onto a skinny granola bar.

I laughed when I read Imen McDonnell’s flapjack story on her blog Farmette. As an American in Ireland she expected pancakes when offered flapjacks in an Irish restaurant.

Now Ireland is not alone in calling these baked oat bars ‘flapjacks’. Our neighbors in the United Kingdom, who share many of our culinary traditions also bake rolled oats with butter, brown sugar, and syrup before cutting them into serving sized strips. 

And our Irish cousins in Newfoundland also call these baked bars ‘flapjacks’. Everyday I seem to learn of more shared cultural connections between Ireland and this eastern Canadian province.

Baked oat bars known as flapjacks in Ireland

My kids LOVE Irish flapjacks. They’re a perfect after school snack. And I’m not averse to a cuppa tea with a flapjack in the middle of the afternoon.

Despite plenty of healthy oats, these are no skinny treats. Melted butter, brown sugar and delicious golden syrup add a slight hint of caramel to these scrumptious finger food bites.

I don’t worry too much about those extra calories. I much prefer to make my own oatmeal treats than to have my little ones devour store bought granola bars, that boast too many preservatives and an ingredient on my “no-no” list – BHT.

BHT is part of the benzoate preservative family and stands for butylated hydroxytolune. There’s a mouthful and I don’t like eating ingredients I can’t pronounce.

Once I started reading about BHT I learned this preservative is made from coal tar and butane, a petroleum derivative.  No more granola bars from the grocery store for Irish American Mom.

And so, my days of buying non-organic granola bars came to an abrupt halt. Homemade Irish flapjacks came to my rescue. They may be a guilty pleasure, but who cares. I can pronounce everything on the ingredient list.  And they are ever so simple to make and bake.

And so, without further ado, here’s my recipe for this sweet oatmeal snack, loved all over Ireland.

Ingredients for Irish oatmeal flapjacks

Ingredients for Irish Oatmeal Flapjacks:

 

  • 3 cups of oatmeal
  • 1 stick (4 ounces) of butter
  • 1/3 cup of light brown sugar
  • 3 tablespoons of golden syrup (corn syrup or honey may be substituted).

That’s it – just four simple ingredients.

 

Directions For Irish Oat Flapjacks:

 

Making these bars is easy as pie. Actually, they’re easier than pie.

To get started pre-heat your oven to 350° F. Prepare your baking pan by greasing a 9 x 9 inch square pan.  I used a 7 x 11 inch pan.

First pop the butter, brown sugar and golden syrup into a saucepan.

Melting butter with brown sugar and golden syrup for Irish flapjacks

Over low heat melt the butter, with the brown sugar and golden syrup, stirring frequently to form a caramel color sauce.

I use golden syrup which is available in Meijers grocery store. If you can’t find golden syrup, corn syrup can be substituted. I believe King’s syrup is available in some states, and is a very good substitute for golden syrup.

Honey can also be used, but it alters the flavor of the flapjacks. There’ll be no hint of caramel if you use honey. Maple syrup works well too, so don’t worry if you can’t get your hands on a bottle or tin of golden syrup.

Mixing wet ingredients with dry oatmeal for Irish flapjacks or granola bars

Next, pour the melted sauce over the dry oatmeal in a large mixing bowl.

Oatmeal mixture for baked oatmeal or granola bars

Stir it all together, mixing well so no dry pockets of oats escape their sweet buttery coating.

Irish flapjack mixture in a pan before baking

Spoon the oatmeal into a greased baking pan.

Flatten the oats into the pan with the back of a large spoon. A nice smooth upper surface is best.

Irish oat flapjacks in a pan just out of the oven

Pop the flapjacks into a pre-heated 350 degree Fahrenheit oven for 15 to 20 minutes.

The flapjacks are ready when they are a lovely golden brown color.

When done remove the pan from the oven and allow to cool a little.  While they are still warm use a knife to loosen the edges away from the sides of the pan. Using a knife score the top of the flapjacks into 16 rectangular slices.

Irish oat flapjacks cooling on a wire rack

When set and nearly cooled, pop the flapjacks onto a wire rack to cool completely.

If you undertake this step too soon, your flapjacks with fall apart on the rack.

Slicing flapjacks or oat granola bars

Transfer the cooled flapjacks onto a chopping board and slice into individual serving bars.

Trust me, you won’t be able to cut these delicious granola bars without some crumbling along the edges.  All those runaway oats are simply an extra treat for the server.

Flapjacks in Ireland or granola bars in America

These bars store really well in an air tight container and stay fresh for up to a week. They’ve never lasted more than two days in our house, but I do have four hungry, flapjack loving kids to feed.

These bars are lovely with a cuppa tea, but there’s something special about a glass of cold milk with an Irish oat flapjack. A reminder of my childhood days!

Granola bars or flapjacks

Now this recipe is for a simple flapjack.  The possibilities for tweaking the ingredient list are endless.

You can add chocolate chips for extra sweetness, or you can add dried fruits for extra texture and flavor dimensions. Then there are all kinds of nuts and seeds that go perfectly with sweet oats. The sky’s the limit.

 

Irish Oat Flapjacks Printable Recipe (American Measurements):

 

For anyone in the United States wishing to print this recipe, here it is using American cup measurements.

Print
Irish Oat Flapjacks

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 16

Serving Size: 1 bar

Irish Oat Flapjacks

Irish oat flapjacks are made by baking rolled oats with butter, brown sugar, and golden syrup, before cutting them into single serving sized bars.

Ingredients

  • 3 cups oatmeal
  • 1 stick (4 ounces) butter
  • 1/3 cup of light brown sugar
  • 3 tablespoons of golden syrup (corn syrup or honey may be substituted).

Instructions

  1. Preheat the oven to 350° F. Grease a 9 x 9 inch baking pan.
  2. Melt the butter, brown sugar, and golden syrup in a saucepan over low heat, stirring to blend.
  3. Add the oats to a large bowl and pour in the melted mixture. Combine well to completely coat the oats.
  4. Spoon the oats into the prepared pan, and flatten with the back of a spoon.
  5. Bake for 15 to 20 minutes in the pre-heated oven until golden brown.
  6. Remove from the oven and allow to cool slightly in the pan. Score the top of the flapjacks into rectangular slices, and loosen the edges with a knife while still warm. Allow to cool further in the pan. When set turn onto a wire rack to cool completely.
  7. Slice or break the scored flapjacks into fingers to serve.
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Irish Oat Flapjacks Printable Recipe (Metric and Imperial Measurements):

 

For anyone in Europe wishing to print this recipe here is the printable version using metric and imperial measurements.

Irish Oat Flapjacks

Print recipe
Irish Oat Flapjacks
Serves 16
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Snack
Misc Child Friendly
Region Irish
Irish oat flapjacks are made by baking rolled oats with butter, brown sugar, and golden syrup, before cutting them into single serving sized bars.

Ingredients

  • 250g oatmeal (9 ounces)
  • 125g butter (4 ounces)
  • 75g brown sugar (3 ounces)
  • 40ml golden syrup (2 imperial tablespoons)

Directions

Step 1 Preheat the oven to 180° C or Gas Mark 4. Grease a 9 x 9 inch (23 cm x 23 cm) baking pan.
Step 2 Melt the butter, brown sugar, and golden syrup in a saucepan over low heat, stirring to blend.
Step 3 Add the oats to a large bowl and pour in the melted mixture. Combine well to completely coat the oats.
Step 4 Spoon the oats into the prepared pan, and flatten with the back of a spoon.
Step 5 Bake for 15 to 20 minutes in the pre-heated oven until golden brown.
Step 6 Remove from the oven and allow to cool slightly in the pan. Score the top of the flapjacks into rectangular slices, and loosen the edges with a knife while still warm. When set turn onto a wire rack to cool completely.
Step 7 Slice or break the scored flapjacks into fingers to serve.
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And there you have it – my most basic of all flapjack recipes. Simple but delicious. Happy flapjack baking – no flipping required.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Irish oat flapjacks which are like granola bars in America - delicious with a glass of milk.

Irish Flag Fruit And Cream Parfait

by 4 Comments

In this luscious parfait dessert, green and orange fruits are layered with a white cream and crumbled meringue mixture, creating a lovely Irish flag in a glass.

Green, white and orange Irish flag fruit and cream parfait.

This is one of my favorite easy-peasy, yet very impressive desserts.  The key to heavenly success is the center layer of crumbled meringues or mini pavlovas, combined with whipped cream.  

Have you ever heard of Eton Mess? That’s a meringue and cream mixture usually combined with strawberries or raspberries.

To create an Irish flag effect in a dessert, I thought why not layer fruit with a meringue and cream mess.

Mango, grape, meringue and cream layered for an Irish flag dessert

Any how lucky are we that the Irish flag is comprised of three stripes in green, white and orange.  It makes food improvisation so much easier when the colors are easily found in fruits and vegetables.

I used green grapes and diced mango in the parfait pictured above, but for my recipe I went with kiwis and mandarin oranges.

And so today I present to you my Irish flag dessert, a perfect sweet ending for any occasion, especially an Irish celebration.

 

Ingredients For Irish Flag Parfait:

 

Crumbled meringues or mini pavlovas, whipped cream, together with orange and green fruits are all you need for this Irish styled dessert.

For my parfaits I used kiwis and mandarin oranges, but I included grapes and mango as a potential fruit color combination in the ingredient photo below.

Ingredients for Irish Flag fruit and cream parfait

Here’s what I used to create 4 parfait servings …

  • 4 ripe kiwis
  • 1 large can of whole mandarin orange segments
  • 4 meringue nests or mini pavolovas
  • 1 and 1/2 cups of heavy whipping cream
  • 3 to 4 teaspoons of confectioner’s sugar (optional for sweetening the whipped cream)
  • 2 to 3 teaspoons of caster sugar (optional for sweetening the kiwis if tart)

 

Directions For Parfait Preparation:

 

The good news is …. these parfaits are a no-cook dessert.

You don’t even need to dirty a saucepan to create these Irish flag masterpieces. Here’s what to do …

Peeling and slicing kiwis for a parfait dessert

First I prepare the kiwis.  

Peel the outer skin, and slice off the top and bottom ends. Discard these since one end can be very tough.

Next slice the kiwi into about 8 slices, and quarter each slice, to create small bite-size pieces. 

Taste test a kiwi piece. Sometimes kiwis are delightfully sweet and sometimes you hit a tart bunch.  If you think your kiwis are a little bitter, place the diced fruit pieces in a bowl and sprinkle them with 2 to 3 teaspoons of sugar. Mix the sugar and fruit together completely.

Drained mandarin oranges from a can

Next drain the can of mandarin oranges.

You can buy canned mandarin oranges that are preserved in juice or in syrup. The fruit juice oranges tend to be a little more bitter than those in syrup, so if you like extra sweet desserts, use the mandarin oranges in a light syrup.

Crumbled meringues to mix with cream for Eton Mess

Crumble the mini-pavlovas or meringue nests into small pieces. You can see the crumble size I used in the picture above.

You can make your own mini-pavlovas if you wish, or to make this dessert extra easy I just purchased a packet of meringue nests.

These are readily available in Irish supermarkets, but in American grocery stores you will probably find small vanilla meringue cookies much easier. Use three small meringues instead of each meringue nest (10 to 12 meringue cookies should work nicely).

Mixing cream and crumbled meringues for Eton Mess

Whip the cream until it forms stiff peaks. Mix the crumbled meringues and whipped cream together.

I don’t add extra confectioner’s sugar when whipping the cream. I find the crumbled meringues sweeten the cream just fine for my palate, but I know I like less sweet desserts than most Americans.

Feel free to add one or two tablespoons of sugar when whipping the cream for an extra sweet creamy parfait layer.

Fruit and cream to create parfait layers in a glass

Now comes assembly time.

You need four parfait or wine glasses to best show off the stripes of these Irish flags.

Start with a layer of diced kiwis or green fruit. If you are using glasses that are very fluted towards the bottom, bring the kiwi a little higher than one third way up the glass, to ensure the green layer is on full display.

Next add the white meringue mess stripe. Use a teaspoon to carefully add this layer, spreading it delicately to avoid sploshing the cream on the sides of the glass.

Finally top the cream layer off with mandarin oranges to complete your Irish flag.

Layered fruit and cream desserts in wine glasses using orange and green colors of the Irish flag

Here’s a side-by-side comparison of a grape and mango combo on the left, together with a kiwi and mandarin orange combo on the right.

I like the deep orange of the mandarin oranges, but diced peaches, or apricots would work well too.

You could top your parfaits with a swirl of cream and a green cherry if you like, but I decided to stick with the three color stripes of the Irish flag.

Three Irish flag fruit and cream parfait desserts standing in a row

And here are the three stooges all lined up.  They look like three Irish soldiers – we Irish come in all shapes and sizes.

I used different glass types and shapes to demonstrate multiple serving possibilities.

Remember the ingredient quantities I used are only recommendations. The exact amounts required are totally dependent upon the size of the glasses you use.  Not every wine or parfait glass is created equal.

Believe it or not, the Irish coffee glass in the middle of the photo above, used the least amount of ingredients. Rather than getting fatter around the middle it got thinner, so serving size was much smaller.

Meringue and cream mess mixed with orange and green fruits

And if you end up with extra creamy meringue mess, simply mix some fruit through it and serve it directly in a bowl.

Why not have a little treat after all that work! Well, there wasn’t much work involved at all, but enjoy your fruity meringue mess anyway.

This simple dessert is a make-ahead-of-time dream, since the parfaits can be assembled a few hours before a party and kept in the refrigerator covered with some plastic wrap.

I wouldn’t make them a day in advance, since the top orange layer could start to sink down through the cream layer, and the cream will seep down around the kiwis over time.

Mandarin orange, cream and meringue, plus kiwi layered parfait in a glass

And so there you have it! An Irish flag in a glass.

I hope you like this whimsical Irish dessert as much as I do.

Let’s face it! We make plenty of red, white and blue desserts to represent the American flag on the 4th of July, so why not try an Irish flag sweet treat this St. Patrick’s Day.

Here’s the printable recipe for those in America.

Print
Irish Flag Fruit And Cream Parfait

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 Servings

Irish Flag Fruit And Cream Parfait

This luscious layered parfait creates an Irish flag effect in a glass by using green kiwis, meringue and cream, and mandarin oranges for the flag's green, white and orange stripes.

Ingredients

  • 4 ripe kiwis
  • 1 large can of whole mandarin orange segments
  • 10 to 12 vanilla meringue cookies
  • 1 and 1/2 cups of heavy whipping cream
  • 1 to 2 tablespoons of confectioner’s sugar (optional for sweetening the whipped cream)
  • 2 to 3 teaspoons of caster sugar (optional to sweeten the kiwis if tart)

Instructions

  1. Peel and dice the kiwi fruit. If the kiwis are tart mix with 2 to 3 teaspoons of sugar to sweeten.
  2. Drain the can of mandarin oranges and discard the liquid.
  3. Crumble the meringue nests into small pieces. Whip the cream and confectioner's sugar if used. Mix the meringue pieces and whipped cream together.
  4. Fill a parfait or wine glass one third full with kiwi pieces. Add a layer of creamy meringue mess, then top with a layer of mandarin oranges. Repeat three times.
  5. Refrigerate for at least 15 minutes before serving.
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Here’s the recipe for anyone in Ireland or the UK who might prefer the printable recipe in metric and imperial measurements.

Irish Flag Fruit And Cream Parfait

Print recipe
Irish Flag Fruit And Cream Parfait
Serves 4
Prep time 20 minutes
Allergy Egg, Milk
Meal type Dessert
Misc Serve Cold
Region Irish
In this luscious layered parfait creates an Irish flag effect in a glass by using green kiwis, meringue and cream, and mandarin oranges for the flag's green, white and orange stripes.

Ingredients

  • 4 kiwis (peeled and diced)
  • 1 Large can of mandarin orange segments
  • 250ml whipping cream (equivalent to 12 fluid ounces)
  • 4 meringue nests
  • 2 heaped teaspoons confectioner's sugar (optional for sweetening the whipped cream)
  • 2 to 3 teaspoons sugar (optional for sweetening the kiwis if tart)

Directions

Step 1 Peel and dice the kiwi fruit. If the kiwis are tart mix with 2 to 3 teaspoons of sugar to sweeten.
Step 2 Drain the can of mandarin oranges and discard the liquid.
Step 3 Crumble the meringue nests into small pieces. Whip the cream and confectioner's sugar if used. Mix the meringue pieces and whipped cream together.
Step 4 Fill a parfait or wine glass one third full with kiwi pieces. Add a layer of creamy meringue mess, then top with a layer of mandarin oranges. Repeat three times.
Step 5 Refrigerate for at least 15 minutes before serving.
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Happy dessert making to all.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

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