|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.