Recipe No-bake Blueberry & Lime Meringue Slab
The base and filling of this creamy slice couldn’t be easier… It’s that sweet, fluffy meringue that will make you feel like a professional chef! We guarantee the reward is worth that extra bit of effort.
You will need
Serves 8
- 1 cup rolled oats
- 1 cup natural almonds, roasted
- 3/4 cup fresh medjool dates
- 1/4 cup extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon sea salt flakes
- 2 cups frozen blueberries
- 300 g (9 oz) silken tofu
- 270 ml can coconut cream
- 1/2 cup barley malt syrup
- 1 teaspoon vanilla extract
- 2 limes, rind cut into strips, juiced
Italian Meringue
- 1 cup caster (superfine) sugar
- 1/3 cup water
- 400 g tin chickpeas, unopened
- 2 teaspoons cream of tartar
Recipe: Women's Weekly
Directions
-
Step 1
Line an 8 cm deep, 12 x 25 cm (5 x 9 in) loaf pan with two layers of baking paper, extending the papers 5 cm over the two long sides.
-
Step 2
Process oats, almonds, dates, oil, maple syrup and salt until coarsely combined and sticking together well. Press mixture evenly and firmly onto base of lined pan.
-
Step 3
Place blueberries, tofu, coconut cream, barley malt syrup, vanilla and 1/4 cup lime juice in a food processor; process until smooth. Pour into loaf pan; freeze for 2 hours or until set.
-
Step 4
To make the Italian meringue, place the sugar and water in a small saucepan and stir gently. Then place pan over medium heat and cook without stirring, for 15 minutes or until syrup reaches 118°C/244°F on a cooking thermometer.
-
Step 5
Meanwhile, strain chickpeas through a sieve over a small bowl; you should have 3/4 cup (180ml) chickpea liquid (aquafaba). Reserve chickpeas to make one of these recipes!
-
Step 6
Place aquafaba in the bowl of an electric mixer, whisk on high speed until tripled in volume; whisk in cream of tartar.
-
Step 7
When sugar syrup reaches 120°C/250°F, slowly pour it into meringue mixture. Increasing speed to maximum, whisk for a further 3 minutes or until the bowl feels room temperature when touched.
-
Step 8
Spoon Italian meringue over blueberry layer; using the back of a spoon, swirl meringue to form peaks. Using a blowtorch, lightly brown the meringue*; return to the freezer for 30 minutes or until ready to serve.
-
Step 9
Serve topped with lime rind and extra fresh blueberries, if you like.
Hot tip!
*If you don’t have a kitchen blowtorch, place the dessert under a hot grill (broiler) for 30 seconds or until meringue is lightly browned.
Recipe: Women's Weekly
More recipes for entertaining
Directions
30 mins to prep
15 mins to cook
-
Step 1
Line an 8 cm deep, 12 x 25 cm (5 x 9 in) loaf pan with two layers of baking paper, extending the papers 5 cm over the two long sides.
-
Step 2
Process oats, almonds, dates, oil, maple syrup and salt until coarsely combined and sticking together well. Press mixture evenly and firmly onto base of lined pan.
-
Step 3
Place blueberries, tofu, coconut cream, barley malt syrup, vanilla and 1/4 cup lime juice in a food processor; process until smooth. Pour into loaf pan; freeze for 2 hours or until set.
-
Step 4
To make the Italian meringue, place the sugar and water in a small saucepan and stir gently. Then place pan over medium heat and cook without stirring, for 15 minutes or until syrup reaches 118°C/244°F on a cooking thermometer.
-
Step 5
Meanwhile, strain chickpeas through a sieve over a small bowl; you should have 3/4 cup (180ml) chickpea liquid (aquafaba). Reserve chickpeas to make one of these recipes!
-
Step 6
Place aquafaba in the bowl of an electric mixer, whisk on high speed until tripled in volume; whisk in cream of tartar.
-
Step 7
When sugar syrup reaches 120°C/250°F, slowly pour it into meringue mixture. Increasing speed to maximum, whisk for a further 3 minutes or until the bowl feels room temperature when touched.
-
Step 8
Spoon Italian meringue over blueberry layer; using the back of a spoon, swirl meringue to form peaks. Using a blowtorch, lightly brown the meringue*; return to the freezer for 30 minutes or until ready to serve.
-
Step 9
Serve topped with lime rind and extra fresh blueberries, if you like.
Hot tip!
*If you don’t have a kitchen blowtorch, place the dessert under a hot grill (broiler) for 30 seconds or until meringue is lightly browned.
You will need
Serves 8
- 1 cup rolled oats
- 1 cup natural almonds, roasted
- 3/4 cup fresh medjool dates
- 1/4 cup extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon sea salt flakes
- 2 cups frozen blueberries
- 300 g (9 oz) silken tofu
- 270 ml can coconut cream
- 1/2 cup barley malt syrup
- 1 teaspoon vanilla extract
- 2 limes, rind cut into strips, juiced
Italian Meringue
- 1 cup caster (superfine) sugar
- 1/3 cup water
- 400 g tin chickpeas, unopened
- 2 teaspoons cream of tartar