Pineapple Dessert Recipe (10.10.12)

Courtesy of Miriam Vally – Author of THE PRIDE OF INDIAN COOKING

1 sponge cake – sliced into 2 cm thick
½ litre custard
1 tin pineapple – 440g sliced in cubes
Nuts
1 tin nestle cream = 155g
2 ½ tblsp icing sugar
1 carton fresh cream – 250ml
½ cup fresh coconut grated

METHOD

Arrange sponge cake in a dish.
Pour custard and syrup of canned pineapple on cake.
Add cubed pineapples and nuts.
Whip nestle cream and spread over dessert
Allow to set in fridge for 3 minutes.
Add 2 ½ tblsp icing sugar to fresh cream and whip until frothy.
Add over nestle cream.
Decorate with pineapples and sprinkle fresh coconut

N.B. leave a few cubes of pineapples for decoration

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