|Ripe pineapple||1 Medium|
|Ice cream||4 Cup (64 tbs) (To Serve 4)|
|Sugar||1⁄2 Cup (8 tbs)|
Cut the top from the pineapple very carefully.
Put on one side to use for decoration.
Cut the pineapple into rings, remove the skin from each slice with a sharp knife or kitchen scissors.
Take out the center core with an apple corer.
Beat the egg whites until very stiff.
Gradually beat in half the sugar then fold in the remainder.
Put a slice of pineapple on to an oven-proof serving dish.
Fill the center 'hole' with firm ice cream.
Top with a second slice of fruit and ice cream, continue like this until the fruit is put together.
Put the meringue mixture into a pastry bag fitted with a 1/4-inch rose, and pipe to look like the original shape of the pineapple.
Put into a very hot oven, 475-500 F, and leave for 3 minutes only, until the meringue is tinged with golden brown.
Remove from the oven.
Put the leaves on top of the meringue shape and serve.
This dessert will stand for 25-30 minutes without the ice cream melting.