1/4 cup of sugar (45 g)
4 eggs
2 cups of heavy cream (480 ml)
1 teaspoon of vanilla extract
2 boxes of English-style biscuits (180 g each)
1 medium pineapple, diced (1.5 kg)
1/4 cup of sugar (45 g)
4 eggs
2 cups of heavy cream (480 ml)
1 teaspoon of vanilla extract
2 boxes of English-style biscuits (180 g each)
1 medium pineapple, diced (1.5 kg)
In a stand mixer, beat the sugar with the eggs until smooth and light
In a small saucepan, warm the heavy cream over low heat until it starts to simmer
Pour the warmed cream over the beaten eggs, add the vanilla extract, and mix well
Moisten the biscuits in half of this cream, set aside the rest
Line a cake pan with non-stick paper
Alternate layers of biscuit, reserved cream, and pineapple, ending with the cream
Cover with plastic wrap and refrigerate for at least 5 hours or overnight
Unmold, decorate with pineapple chunks, and serve
311 calories per slice
