Recipe and Image by Amber Bremner
This fully plant-based dessert is a little bit special. While appearing very simple, the flavours are a fantastic combination and lift the bar on what vegan dessert can be. Black pepper significantly intensifies the natural sweetness of roasted strawberries and adds some peppery warmth, and I’ve served the luscious little gems with a smear of boozy tofu cream (similar in flavour and texture to cheesecake filling) and meringue made with aquafaba (the liquid from a can of chickpeas) instead of traditional egg white. All of the elements can be made ahead, then assembled at serving time.
Serves 4–6, with extra meringues left over
Roasted black pepper strawberries
250g strawberries, halved
1 tbsp maple syrup
1 tsp extra virgin olive oil
½ tsp freshly ground black pepper
Aquafaba meringue
¼ cup aquafaba
¾ cup caster sugar
1½ tsp cornflour
½ tsp vanilla paste or natural vanilla extract
½ tsp white vinegar
Boozy tofu cream
250g soft tofu
¼ cup raw cashews (soaked in very hot water for at least half an hour)
2 tbsp elderflower liqueur (or try kirsch or Cointreau)
2 tbsp maple syrup (or sweetener of your choice)
2 tbsp lemon juice
1 tsp vanilla paste or natural vanilla extract
¼ cup coconut oil, melted if solid
To make the roasted black pepper strawberries, toss them with the maple syrup, extra virgin olive oil and pepper and transfer to a lined baking dish. A smaller dish is best, so the juices can gather in a pool. Roast in a 180°C oven for 15 minutes, giving the strawberries a gentle stir halfway through. Transfer strawberries and syrupy juices to a bowl and cool. Cover and store in the fridge.
For the aquafaba meringue, start by beating the aquafaba in a clean mixing bowl until it starts to become foamy. Add sugar bit by bit and keep beating until stiff and glossy (about 10 minutes). Fold through the cornflour, vanilla and white vinegar. Spoon or pipe small mounds onto a lined baking tray and bake in a 120°C oven for 1½ hours, until the meringue is crisp and dry. Turn off the heat and allow meringue to cool in the oven. Store in an airtight container at room temperature.
For the tofu cream, blend tofu, cashews, liqueur, maple syrup, lemon juice and vanilla until completely smooth. While blending, drizzle in the coconut oil and blend for another 30 seconds or so, until the mixture is glossy and evenly combined. Scoop into a bowl, cover and chill for at least a few hours, until lightly set and scoopable.
To serve, smear a spoonful of tofu cream onto a plate and top with a scoop of strawberries and one or two meringues. Alternatively, break up the meringue and layer the three components in a tall glass.
