Pineapple Meringue Cake With Mascarpone Cream & Coconut Flakes
Pineapple is the perfect fruit for muggy summer days: sweet, refreshing, and hydrating! If you love the look of pineapple, but are looking for something a bit sweeter and fluffier than the actual fruit, this meringue dessert is the answer.
You'll Need:
For the cake base:
- 6 oz soft butter
- 6 oz powdered sugar
- 3 eggs
- 6 oz flour
- 1 tsp baking powder
- 3 tbsp coconut flakes
For the pineapple mascarpone cream:
- 10 oz mascarpone
- 4 oz powdered sugar
- 1 tbsp vanilla extract
- 12 fl oz cream
For the meringue cream:
- 10 oz + 2 tbsp sugar
- 2 fl oz water
- 3 egg whites
For the caramelized pineapple chunks:
- ½ pineapple
- 3 tbsp powdered sugar
Extra:
- candy thermometer
- heat gun
Here's How:
DAY 1
1. Preheat the oven to 325°F and prepare the cake base. Mix the soft butter and powdered sugar until white and smooth. Combine the flour and baking powder in a separate bowl. Gradually add the eggs to the butter mixture, adding one tbsp of the flour mixture between eggs. Gently fold in the rest of the flour mixture, followed by the coconut flakes. Pour the cake batter into a greased and floured 6 x 3 inch springform pan and bake for 60 minutes. Remove from the pan and let cool.
2. Prepare the mascarpone cream and refrigerate for 1 hour.
3. Cut the pineapple into small chunks. Heat the powdered sugar in a pan over medium heat and allow it to caramelize before adding the pineapple chunks. Once the chunks have slightly browned, set the pan aside.
4. Cut the cooled cake horizontally into 5 slices and start layering in this order: cake slice, ¼ mascarpone cream, ¼ caramelized pineapple chunks. The final layer should be the remaining bit of mascarpone cream. Freeze the cake overnight.
DAY 2
5. Bring the water and 10 oz of sugar to a boil in a pan. In a separate bowl, mix the beaten egg whites and 2 tbsp of sugar until silky. Once the sugar mixture reaches 244°F, slowly fold in the egg whites. Keep stirring until the mixture cools to 113°F and then pour the cream into a piping bag. Remove the cake from the freezer and cut the edges to create a pineapple shape. Place the head of the pineapple on top of the cake.
6. Pipe the meringue cream in small dollops on the pineapple cake and use a heat gun to evenly tan the cream.
Refrigerate the cake for at least 2 hours before serving. This cute apiece of art is a real showstopper of a cake!
You can find the recipe for the Lemon Meringue Pie featured in the bonus video here.