Pineapple Meringue

Pineapple Meringue

What to Prepare:

Meringue:

1 cup egg whites; 1/2 tsp cream of tartar; 1 cup sugar; 1 1/2 cups coarsely chopped cashew nuts

Filling:

7 egg yolks; 2 tbsp cornstarch; 1/4 cup sugar; 1/4 cup butter; 1 1/2 cups pineapple juice; 2 tbsp brandy or rum

Toppings:

1 1/2 cups all-purpose cream, chilled; 1/3 cup confectioner's sugar; pineapple slices; whole cherries

Start Cooking:

Prepare Meringue:

Prepare 2 9-inch round pans.  In a bowl, beat egg whites with cream of tartar until soft peak forms.  Gradually add sugar while beating continously until stiff peak forms.  Fold in nuts.  Spread on pans and bake for 1 hour or until crisp and dry.  Cool.

Prepare Filling:

Cook all the ingredients together in a double broiler until thick.  Cool completely.

Prepare Toppings:

Beat chilled cream until fluffy.  Add confectioner's sugar and continue beating until stiff peak forms.

To Assemble:

Put one meringue layer on a platter.  Spread with some filling.  Top with the remaining layer of the meringue.  Frost top and sides with whipped cream.  Decorate with rosettes of cream topped with whole cherries.  Divide each pineapple slice into 4 then use these to decorate the top of the cake. Chill before serving.

Did you know?

When making pastry for pie crust, add a pinch of two of baking powder to the dry ingredients before adding the water; makes the pastry more flaky.