|Pineapple||1 , peeled, cored and cut into 6 rings|
|Chocolate ice cream||12 Fluid Ounce (350 Fluid Ounce)|
|Castor sugar||4 Ounce (125 Gram)|
Put one slice of pineapple into an ovenproof dish.
Fill the centre hole with ice-cream, then add another slice and fill it with ice-cream.
Continue making layers until the pineapple rings and ice-cream are finished.
Beat the egg whites until they are frothy.
Gradually beat in the sugar until the mixture is stiff and glossy.
Spoon the meringue into a piping bag with a small rose nozzle.
Pipe the mixture over the fruit, so that, in the end, it resembles the original pineapple, and is completely covered.
Put into the oven preheated to very hot (230°C/450°F or Gas Mark 8) and bake for 5 minutes or until the meringue is set and lightly browned.
Serve at once.
Serving size: Complete recipe
Calories 1390 Calories from Fat 191
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 12.1 g60.4%
Trans Fat 0 g
Cholesterol 75 mg25%
Sodium 366.6 mg15.3%
Total Carbohydrates 284 g94.7%
Dietary Fiber 12.7 g50.7%
Sugars 248.4 g
Protein 27 g53.1%
Vitamin A 22.5% Vitamin C 721%
Calcium 36.6% Iron 15.1%
*Based on a 2000 Calorie diet