Posted in Desserts
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.
Prep:
30 mins 
freeze:
2.5 hours 
cook:
15 mins 
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.
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.
Place blueberries, tofu, coconut cream, barley malt syrup, vanilla and ¼ cup lime juice in a food processor; process until smooth. Pour into loaf pan; freeze for 2 hours or until set.
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. Meanwhile, strain chickpeas through a sieve over a small bowl; you should have ¾ cup (180ml) chickpea liquid (aquafaba). Reserve chickpeas to make one of these recipes!
Place aquafaba in the bowl of an electric mixer, whisk on high speed until tripled in volume; whisk in cream of tartar. 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.
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.
Serve topped with lime rind and extra fresh blueberries, if you like. *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.
