Monday, 26 April 2010

Pineapple Pastry


8"2 plain vanilla sponge square
1 cup pineapples-chopped fine
3 tbsp pineapple juice/syrup
3 cups cream-chilled
1 tbsp sugar
cherries and pineapple slices for garnish


Whip the cream with the sugar, till it holds its shape. Be careful not to over beat, as it will turn into butter.

Place one sponge on the plate upside down, remove the paper and spread the chopped pineapple over it in a layer.

Spread a layer of cream over this and cover with the second sponge, upside down.

Remove the paper and sprinkle with the juice/syrup. Now cover neatly with a layer of cream. Cut into desired sized rectangles and decorate with piped whipped cream.

Garnish with the pineapple slice and cherries, chill and serve.

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