Description
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.
Ingredients
Units
Scale
- 44 ladyfingers (recipe for homemade Paleo ladyfingers in this cookbook.)
- 100 vanilla meringue cookies (recipe for homemade Paleo Meringue Cookies on this site.)
- 1 cup pourable blackberry pulp (liquid, non-frozen)
- 14 oz condensed milk
- 15 oz evaporated milk (chilled overnight in refrigerator)
- 1/4 cup fresh lime juice
Instructions
- 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).
- Slowly add in condensed milk and lime juice; mix on medium-low until all ingredients have combined well. Set milk-lime mixture aside.
- Now we add our layers. To your baking dish add a layer of ladyfingers (I was able to fit about 22 of them).
- To the ladyfingers layer, add a layer of the milk-lime mixture (add half of the total mixture).
- Then, to the milk-lime mixture, add a layer of meringue cookies (I was able to fit about 100 mini meringue cookies).
- To the meringue cookies layer, add a layer of blackberry pulp (1/2 cup).
- Repeat steps 2-5, so that you end up with two layers of each. See my pictures below to visualize the entire layering processes.
- Once done, let it sit for about 20 minutes, so that the ladyfingers get to soak in the milk-lime mixture.
- After the 20 minutes have passed, place baking dish in freezer for 2 hours or overnight.
- 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).
- Prep Time: 2 hrs 35 mins
- Category: Dessert