1 kg of pineapple
1 cup of sugar
2 egg whites
2 tablespoons of orange liqueur (Cointreau, Curaçao or Grand Marnier)
1 tablespoon of lemon juice
1 cup of heavy cream whipped to a meringue or 1 package of whipped topping
1 kg of pineapple
1 cup of sugar
2 egg whites
2 tablespoons of orange liqueur (Cointreau, Curaçao or Grand Marnier)
1 tablespoon of lemon juice
1 cup of heavy cream whipped to a meringue or 1 package of whipped topping
Peel the pineapples, remove the cores and cut into small pieces
Place the pieces in a large mixing bowl
Beat until a non-smooth mass forms
Add the sugar, egg whites, and beat very well for about 10 minutes
Add the liqueur and lemon juice, mix well
Add the whipped cream and mix carefully
Place in a serving dish that can be taken to the table and refrigerate for at least a day or two
Remove from the refrigerator about 15 minutes before serving
If desired, garnish with slices of pineapple soaked in the same liqueur used in the recipe
Serves 6-8
