Steps to Make Ultimate Pina colada meringue gelato cake
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Speedy Pina colada meringue gelato cake. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pina colada meringue gelato cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pina colada meringue gelato cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pina colada meringue gelato cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pina colada meringue gelato cake estimated approx 15 minutes.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Pina colada meringue gelato cake using 6 ingredients and 6 steps. Here is how you cook it.
To start, credit to Nigella Lawson, for reviving a dessert from Italian chef Gioacchino Scognamiglio, whose meringue gelato formed the basis for this dish. However, whereas theirs featured chocolate and a no-longer-available coffee liqueur, mine went in a decidedly more tropical direction: pineapple and coconut (with some chocolate kept in, because why not?). The result was a sweet, soft, not-quite-ice cream cake reminiscent of pina colada.
Ingredients and spices that need to be Get to make Pina colada meringue gelato cake:
- 1/2 cup dehydrated pineapple
- 20 g dark (70%) chocolate
- 100 g ready-made meringue
- 1 1/4 cups heavy cream
- 2-4 tbsp Malibu coconut rum
- Fresh mint or toasted shaved coconut, for garnish
Steps to make Pina colada meringue gelato cake
- Line a 13 x 23 cm loaf tin with plastic wrap. Be sure you leave several cm of plastic overhanging the sides.
- Chop the pineapple so that no piece is bigger than a raisin. Do the same with the chocolate.
- Smash the meringue into a crumble. Try to do this quickly because the meringue will pick up moisture from the air and turn sticky.
- In a large mixing bowl, beat the heavy cream to soft peaks. Add the Malibu, then beat again for a few seconds until the soft peaks return.
- Add the pineapple and chocolate to the bowl and fold them gently into the cream. Add the meringue, and gently fold again. Pour everything into the loaf tin and give it a couple of soft whacks against the counter so the contents settle and distribute. Fold the overhanging plastic over the top of the cake, then wrap the tin in another layer of plastic wrap. Put the cake in the freezer overnight.
- To serve, use the overhanging plastic to pull the cake from the tin. Slice, and top with sprigs of mint, or better yet a sprinkle of toasted shaved coconut. It's a soft cream cake, so devour immediately.
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