Sunday, June 17, 2007

Fruit Tingle

Cut one medium sized pineapple in half
Chop out core and recycle
Leaving a 1 inch shell scoop out pineapple and chop into chunks, sprinkle with 4 tbps something yummy like Malibu or a coconut flavour syrup and leave for an hour to marinate.

Meringue, use very clean bowl to whip 3 egg whites till stiff (when you lift the beaters the peaks stay up) gradually add ¾ cup sugar and ½ tsp vanilla. Spoon meringue into a piping bag or plastic bag with corner cut off.

Pour pineapple pieces back into shell, spread 2 cups of the thickest richest full fat ice cream on top and seal with 1 inch slices of pound cake. Splash a little more Malibu if you like the taste. Pipe up meringue over the cake pieces. Bake 380F or 200C
for 5 or 6 mins to set the meringue and serve

Yummy sweet fruit tingle with ice cream and more.


Eminepala said...

MMMJHH yum yum yum

Barbara Eastwick said...

Hi Mandy,

Boy, that does look good - even for breakfast!

Take care,


Maureen said...

Sounds so refreshing (and sinfully good!)