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Meringue with grilled pineapple and spice cake

A special treat for a special moment.

4 portions Print
Meringue met gegrilde ananas en peperkoek


  • 2 egg whites
  • 100g white sugar
  • half a fresh pineapple
  • 500g mascarpone
  • half a pack of spice cake with fruit
  • 5 cl Elixir d’Anvers
  • a few sprigs of fresh mint
  • Red currants (for decoration)

Step 1

Beat the egg whites to a solid mass with a wisk or a blender.

Step 2

Meanwhile gently heat the sugar in a sauce pan. The sugar should not melt or colour, just heat up!

Step 3

When the egg white is foamy, add the warm sugar one spoon at a time without stopping to mix.

Step 4

Put baking paper on a baking tray and spread the meringue evenly with a thikness of max. 0,5cm.

Step 5

Bake in a pre-heated over at 90°C for 1,5 hours.

Step 6

Chop a bit of fresh mint and put it in the Elixir d’Anvers. Put the pineapple in this mix and let marinate in the refrigerator.

Step 7

Spread half of of the mascarpone over the meringue.

Step 8

Grill the pineapple on a very hot bbq. Be careful, it can burn easily due to the marinade.

Step 9

Put the pineapple on top of the mascarpone and spread the rest of the mascarpone on top of the pineapple.

Step 10

Cut carfully into even pieces with a sharp knive.

Step 11

Brush the rest of the Elixir d’Anvers onto some slices of spice cake and grill on a hot bbq. Turn regularly to avoid sticking.

Step 12

Put a piece of the meringue on a plate and finish with the spice cake, some fresh mint and some red currants.

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