Thursday, 2 May 2013
440g can Golden Circle Sliced Pineapple, one thin layer chocolate cake, individual pavlovas (meringue circles), whipped cream, cherries, mint leaves
Drain and chill pineapple slices. Spread chocolate cake with a thin layer of chocolate icing. When set cut into 9cm circles. Make meringues by beating 3 egg whites with a pinch of salt and cream of tartar until frothy. Gradually beat in 6 tblsns castor sugar. When very firm flavour with vanilla essence. Spoon into about 9cm circles on foil-lined baking trays. Bake in slow oven (160°C) until firm. At serving-time place a circle of iced chocolate cake on dessert plate, top with a meringue and then one or two slices chilled pineapple. Garnish with whipped cream, cherry and mint leaves.