1 large and ripe pineapple
250g unsalted butter
2 packets of flavorless gelatin
300g champagne biscuits
4 eggs
1 can of cream of milk
1 cup chopped hazelnuts
a pinch of salt
whipped cream
cherry preserves
1 large and ripe pineapple
250g unsalted butter
2 packets of flavorless gelatin
300g champagne biscuits
4 eggs
1 can of cream of milk
1 cup chopped hazelnuts
a pinch of salt
whipped cream
cherry preserves
Core the pineapple, cut it into wedges, arrange on a baking dish, and add 2 cups of sugar and 1 cup of water
Cover the dish, place over low heat, and once the mixture starts to simmer, mark 20 minutes, remove from heat, and let cool (without removing the cover) in the same dish
Once cooled, drain well and cut the fruit into small pieces
Beat the egg whites until frothy, add 2 tablespoons of sugar and beat until stiff peaks form
Beat the butter (preferably in a stand mixer), add the yolks one at a time, and 8 tablespoons of sugar
Continue beating, adding the meringue mixture, dissolved gelatin in 1/2 cup hot water, and finally the cream of milk without serum
Stop beating, add the chopped nuts, crushed biscuits, and well-drained pineapple syrup
Mix very well and pour into a tart mold, lined with parchment paper
Place in the refrigerator to chill overnight, then unmold on serving day
Top with whipped cream and decorate with cherry preserves
