We have combined some of our favourite ingredients and made a delightful mess – a Malaysian Pineapple Mess! The bright colours, pop of flavours and ease of assembling will tempt you to make this dessert again and again.
Author: Sandhya Hariharan
For Pineapple Compote
1 435gcan Del Monte® Gold Pineapple Chunks
1tbspcornflourdissolved in 1/4 cup of water
Edible gold dust
Edible gold stars
500mldouble creamwhipped to stiff peak
Heat the oven to 200 C. Line a baking tray with parchment and spread the caster sugar on top. Bake for about 10 minutes or until the corners turn slightly golden.
Turn the temperature of the oven down to 100 C.
Put the egg whites in the mixing bowl and begin whisking at a slow speed, gradually increasing it. Beat the egg whites until a stiff peak is achieved.
Add one large spoon of sugar at a time and continue beating the mixture until all the sugar is incorporated and there is still a stiff peak.
Line baking trays with parchment paper. Fill a pastry bag with the meringue mixture and cut about 5cm at the tip. Pipe the meringues gently, making sure they are spaced. The mixture should make about 45 individual meringues. Bake for 35- 40 minutes or until meringues stop sticking to the sheet.
Switch off the oven and allow the meringues to cool in the oven. Remember to place a wooden spoon between the door, so it can be left ajar.
Dust the meringues with edible gold dust.
Store them in an airtight container. (They can be prepared at least 1 week in advance if required)
For Pineapple Compote
Drain the juice from the Del Monte® can and pour it into a pot along with the water, cinnamon stick and sugar and allow it to boil.
Add the Del Monte® Gold Pineapple Chunks and continue to cook until slightly reduced.
Add vanilla extract and give it a good stir.
Add the cornflour liquid to the mixture and cook for 2 minutes, until the pineapple compote is slightly thickened.
Allow the compote mixture to cool down, before transferring it to an air tight jar.
Place the meringues at the bottom of each glass and then layer with the pineapple compote, followed by whipped cream.
Top the cream layer with pineapple chunks from the compote along with some pomegranate seeds, toasted coconut, edible gold stars and gold dusted meringues.