- Prep Time : 40 minutes
- Cook Time : 60 minutes
- Yield : 4
1 – Start by slowly heating 200ml of the cream in a small saucepan. When the surface has become nice and frothy, and is just starting to bubble, pour it over the broken chocolate and stir vigorously until the chocolate has completely melted. Leave on the side to cool to room temperature, then place in the fridge overnight.
2 – To make the meringues, first preheat the oven to 150°C (140°C fan), and weigh out the icing sugar, combining the plain and the Sugar & Crumbs Pineapple Icing Sugar.
3 – Separate the eggs very carefully (if you get even a speck of egg yolk in with them, they won’t whisk properly) and add a single drop of lemon juice, to prevent the whites overwhipping. Then beat the whites with an electric mixer until they are white and fluffy, and form soft peaks.
4 – Next, add about a third of the icing sugar, and whisk vigorously until the mixture thickens up and forms soft peaks again. Repeat with the second third, whisking again until the mixture thickens, and finally add the last third. Whisk until the mixture is stiff and glossy, and forms solid peaks which do not wilt.
5 – On a sheet of siliconized baking paper, divide the mixture into four and spread out into circles roughly 20cm in diameter. Bake in the oven for one hour, and once the time’s up, turn the oven off and leave the meringues in there until completely cool. For best results, do not open the oven at all until cool.
6 – To make the white chocolate cream, remove the prepared white chocolate mixture from the fridge and give it a really good stir to loosen it up a bit. Add the remaining 200ml of cream and whip until thick and smooth.
7 – To assemble the meringue cake, simply alternate layers of meringue and cream, finishing with a layer of cream. Top with dried pineapple slices and dried rose petals.