Frozen Blackberry Torte
Prep time
Cook time
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This light and fresh Frozen Blackberry Torte is a Latin American recipe that is perfect for any dinner party. It is gluten free, dairy free & Paleo!
Recipe type: Dessert
Cuisine: Latin American
Serves: 16 pieces
  1. Place evaporated milk in stand mixer's bowl; mix on medium until it rises and gets frothy (important: evaporated milk must be chilled overnight, otherwise this desired frothy consistency will not be reached).
  2. Slowly add in condensed milk and lime juice; mix on medium-low until all ingredients have combined well. Set milk-lime mixture aside.
  3. Now we add our layers. To your baking dish add a layer of ladyfingers (I was able to fit about 22 of them).
  4. To the ladyfingers layer, add a layer of the milk-lime mixture (add half of the total mixture).
  5. Then, to the milk-lime mixture, add a layer of meringue cookies (I was able to fit about 100 mini meringue cookies).
  6. To the meringue cookies layer, add a layer of blackberry pulp (1/2 cup).
  7. Repeat steps 2-5, so that you end up with two layers of each. See my pictures below to visualize the entire layering processes!
  8. Once done, let it sit for about 20 minutes, so that the ladyfingers get to soak in the milk-lime mixture.
  9. After the 20 minutes have passed, place baking dish in freezer for 2 hours or overnight.
  10. Remove dessert from freezer 30 minutes prior to serving (for it to unthaw a bit, as you do not want to eat it super frozen). Enjoy!
Tools You’ll Need:
• Stand mixer
• 9" x 13" baking dish
• Measuring cups
• Soup spoon (to scoop and pour milk-lime mixture)
Nutrition Information
Serving size: 1 piece -- Calories: 273 Fat: 5 g. Carbohydrates: 50 g. Protein: 7 g.
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