…DESSERTS! My favourite!
This week is going to be a good’un because I know it involves meringue and if I had £1 for every time someone told me you can’t make meringue without eggs I’d have about £64.
Let’s get dessert-ing!
So, a bit of a different approach this week. I’ve found this cracking vegan meringue roulade recipe from The Vegan Pantry, so I’d suggest using this recipe as a base then switching up the fillings depending on your preference.
For the filling: A firm go-to favourite for these vegan alternative recipes, I suggest using the filling from Lucy’s Friendly Foods’ vegan treacle tart recipe.
I found: The recipe I posted above from the wonderful The Vegan Pantry. Hurrah!
For the filling: The kahlua whipped cream from this deconstructed roulade recipe on The Vegan Word.
For the filling: The frosting from this AMAZING looking rhubarb and custard cake from The Happy Foodie.
For the filling: The lime, coconut and pineapple layers from yet another cake I’m going to have to make, Deviliciously Raw’s vegan pina colada cake.
I found: This vegetarian strawberry blancmange recipe on Tin and Thyme. In order to make this vegan you’ll need to switch out the double cream for a vegan version (perhaps coconut cream?) and the milk for a non-dairy milk. Oh and switch the strawberries for raspberries if you want to recreate the Bake Off one!
For the biscuits I suggest Vegan Langues Du Chat from The Veggy Side Of Me.