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.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
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 |
| Fiber (g) | 0.77 |
| Sale (g) | 0.06 |
