Pineapple Trifle for Christmas
In a pan, add the condensed milk and the corn starch, mix until combined, add the table cream, the yolks, the vanilla essence, the milk and the butter, turn the heat on medium power and mix until it thickens.Transfer the cream to a bowl, cover it with a plastic bag touching the cream and let it cool down (room temperature).In a glass dish, add a layer of cream, a layer of ladyfinger biscuits (moist them in the pineapple syrup), repeat this process until you've used up all the cream. Top it with the cooked pineapples, cover the dish with plastic wrap and let it chill in the fridge for 3 to 4 hours.In a double boiler, add the egg whites and the sugar, stir until the sugar dissolves over low heat. Put this mixture in the mixer, squeeze the lemon into the mixer, whip until it gains consistency (meringue).Put the meringue over the cream, spread it out evenly, top with mixed nuts to taste.
Ingredientes
- 4 Tablespoons of Corn Starch
- 800ml of Whole Milk
- 1 Can of Condensed Milk
- ½ Pack of Table Cream
- 3 Egg Yolks
- 1 Tablespoon of Vanilla Essence
- 1 Tablespoon of Butter (or Margarine)
Pineapple in Syrup
- 1 Chopped Pineapple
- ½ Cup of Granulated Sugar
- 1 Cup of Water
Swiss Meringue
- 3 Egg Whites
- ¾ Cup of Granulated Sugar
- ½ Lemon
Assembly
- 150g of Ladyfinger Biscuits
- Mixed Nuts to Taste
Modo de Fazer
In a pan, add the condensed milk and the corn starch, mix until combined, add the table cream, the yolks, the vanilla essence, the milk and the butter, turn the heat on medium power and mix until it thickens.
Transfer the cream to a bowl, cover it with a plastic bag touching the cream and let it cool down (room temperature).
In a glass dish, add a layer of cream, a layer of ladyfinger biscuits (moist them in the pineapple syrup), repeat this process until you've used up all the cream. Top it with the cooked pineapples, cover the dish with plastic wrap and let it chill in the fridge for 3 to 4 hours.
In a double boiler, add the egg whites and the sugar, stir until the sugar dissolves over low heat. Put this mixture in the mixer, squeeze the lemon into the mixer, whip until it gains consistency (meringue).
Put the meringue over the cream, spread it out evenly, top with mixed nuts to taste.
