Pineapple Meringue



For the meringue:

1 cup eggwhite
½ tsp. cream of tartar
1 cup sugar
1-½ cups cashew nuts, coarsely chopped

For the filling:

7 eggyolks
2 tbsps. Maya Cornstarch
¼ cup sugar
¼ cup butter
1-½ cups pineapple juice
2 tbsps. brandy or rum

For the toppings:

1-½ cups all purpose cream, chilled
½ confectioner’s sugar
Pineapple slices
whole cherries



Step 1

To prepare the meringue: Prepare two 9" -roudn pans. In a bowl, beat eggwhites with cream of tartar until soft peaks form. Gradually add sugar while beating continuously until stiff peaks form. Fold in nuts. Spread on pans and bake for 1 hour or until crisp and dry. Cool. Prepare filling by cooking all the ingredients together in double broiler until thick. Cool completely.

Step 2

To prepare toppings: Beat chilled cream until fluffy. Add confectioner's sugar and continue beating until stiff peaks form.

Step 3

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.

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