Traditional recipes

Millefeuille of pineapple meringue

Millefeuille of pineapple meringue

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Pineapple meringue millefeuille recipe of of 08-03-2017 [Updated on 29-08-2018]

The pineapple meringue millefeuille is a dessert that I loved, the meringue discs placed in a cake format alternating with cream and pieces of fruit gave the dessert a really nice visual appearance and great taste. If you have some egg whites left and you have some tasty pineapple you could prepare this delicious and colorful one a thousand leaves for women's day, given the ingredients and the color, it can easily be an alternative to the classic mimosa cake that is usually prepared for March 8th.
If, like me, you love meringues, I'm sure you will like this millefeuille with pineapple;)
Also it must be said that this is a gluten-free dessert therefore it is a perfect recipe also for celiac friends. Well friends, after having breakfast in bed between mimosas and coffee, I'm in full swing, today not only cooking, but also many preparations for my next departure. Tomorrow I am going to Milan and I will stay there for a few days, with my husband's company we have organized an event on Marketing and I will also have a speech on Friday morning (fear!). So I leave you to this delicious millefeuille of meringue and I wish you a sweet day, kisses: *


How to make pineapple meringue millefeuille

Beat the egg whites, gradually adding the sugar, until you get a firm meringue.

Draw 4 circles with a diameter of 20 cm on 4 sheets of baking paper, turn the sheets upside down on a plate and cover the shape with meringue obtaining 3 discs of one cm thick.

With the remaining meringue, form 8 tufts and cook everything in a hot oven at 100 ° for about 2 hours: the meringue must be dry and light.

When cooked, turn off the heat and let the meringues cool completely.

Prepare the cream by whipping the egg yolks with the sugar.
Then add the starch and mix.

Now add the pineapple juice and milk and mix.

Transfer the mixture to a saucepan and cook over low heat, stirring constantly.
Once you have a cream, let it cool.

Take the meringues back to stuff them.
Arrange the first layer on a serving dish, fill it with the cream and add the pieces of pineapple.

Arrange the second disc on top, stuff it in the same way and complete with the last layer of meringue.

Arrange a slice of pineapple in the center and form small tufts with the remaining cream where you will place the meringues.
Your pineapple meringue millefeuille is ready to be served.

Video: Pineapple and Basil Cake Recipe with Lime Chocolate Bavarian Cream (June 2022).