Meringue with grilled pineapple and soft gingerbread

Preparation

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

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

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

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

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

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.

7. Spread half of of the mascarpone over the meringue.

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

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

10. Cut carfully into even pieces with a sharp knive.

11. Brush the rest of the Elixir d’Anvers onto some slices of soft gingerbread and grill on a hot bbq. Turn regularly to avoid sticking.
12. Put a piece of the meringue on a plate and finish with the soft gingerbread, some fresh mint and some red currants.