Chilled Pineapple Cream Roll
|Dark chocolate||1⁄4 Cup (4 tbs)|
|Grated angelica||2 Tablespoon|
|Glace cherries||1⁄4 Cup (4 tbs)|
|Biscuits||1⁄2 Pound (plain round)|
|Cooked crushed pineapple||1 Cup (16 tbs)|
|Pineapple juice||250 Milliliter|
|Pineapple essence||1 Tablespoon|
Whip the cream until very thick, add sugar to taste and flavour with pineapple essence.
Place pineapple juice in a flat dish; add 2 biscuits, leave a few seconds, but remove while they are still firm.
Spread both biscuits with a layer of cream and join together with crushed pine- apple.
Continue in this way until all the biscuits are used, then join the biscuit sand- wiches together in the same way, making a long roll.
Spread with the remainder of the cream and sprinkle lightly with the chocolate.
Decorate with cherries and strips of angelica.
Chill for 7-8hours.
To serve, cut into diagonal slices, so that each serving has alternate strips of cream and biscuit.