A delicious vegan and gluten-free meringue cake, made with plant-based cream, meringues and mixed red berries. Perfect for those looking for a fresh, light dessert.
Line a 24 cm springform pan with cling film.
Whip the plant-based cream and add the vanilla paste. If the cream is unsweetened, add 50-70 g of icing sugar when the cream is only lightly whipped and keep whipping.
Cover the bottom of the pan with whole meringues and fill the gaps with crumbled meringues, covering the bottom well.
Make a layer of cream, making sure to fill the edges of the pan well.
Fill with the mixed red berries.
Make a layer of crumbled meringues over the fruit and another layer of cream.
Decorate with whole and broken meringues, fruit and dollops of cream.
Place in the freezer for at least 1 hour.
Release the springform pan, place the meringue cake on a serving plate, gently remove the cling film and serve.
24 cm springform pan
Electric or manual whisk
Cling film
Store in the freezer and consume within a few days.
Vegan and gluten-free dessert, ideal for those with intolerances or following a vegan diet.
Italia, Veneto
| Energy (kcal) | 203.13 |
| Carbohydrates (g) | 40.82 |
| of which sugars (g) | 38.72 |
| Fat (g) | 4.29 |
| of which saturates (g) | 1.1 |
| Protein (g) | 2.52 |
| Fibre (g) | 0.77 |
| Salt (g) | 0.06 |
