A delicious gluten-free vegan meringue cake made with plant-based cream, meringues, and mixed red berries. Perfect for those looking for a fresh and light dessert.
Line a 24 cm springform pan with plastic wrap.
Whip the plant-based cream and add the vanilla paste. If the cream is not sweetened, add 50-70 g of powdered sugar when the cream is slightly whipped and continue whipping.
Fill the bottom of the pan with whole meringues and fill the gaps with crumbled meringues, covering the bottom well.
Make a layer of cream, taking care to fill the edges of the pan well.
Fill with mixed red berries.
Make a layer of crumbled meringues over the fruit and another layer of cream.
Decorate with whole and halved meringues, fruit, and dollops of cream.
Place in the freezer for at least 1 hour.
Open the springform pan, place the meringue cake on the serving plate, gently remove the plastic wrap, and serve.
24 cm springform pan
Electric or manual whisk
Plastic wrap
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) | 138.64 |
| Carbohydrates (g) | 7.53 |
| of which Sugars (g) | 7.48 |
| Fat (g) | 11.08 |
| of which Saturates (g) | 6.37 |
| Protein (g) | 1.21 |
| Fiber (g) | 1.89 |
| Sale (g) | 0.01 |
