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Ingredients

• 75g unsalted butter, diced - For cake base
• 75g caster sugar
• 75g Ground Almonds
• 35g plain flour, sifted
• 1 eggs
• 30ml Malibu, To soak finished sponge
• 200ml Sweet wine eg Muscat, For fruit/jelly layer
• 75ml pineapple juice
• 1 lime juice, See later for zest
• Half teaspoon Allspice (pimento) powder
• Small tin Pineapple in juice not syrup, Use crushed, cubes or rings
• See method gelatine leaves
• 3 gelatine leaves, For Panna Cotta
• 300ml double cream
• 240ml coconut milk
• 75g caster sugar
• 2 lime zest
• 30ml Malibu
• 175g caster sugar, For Italian Meringue
• 15g liquid glucose
• 50ml water
• 3 egg whites
• 425g tin TINNED Pineapple in juice (NOT syrup), Use crushed, cubes or rings ( Drained) FOR MOUSSE
• 1 lime juice
• 200ml pineapple juice
• 50ml Dark Rum
• 3 egg yolks
• 20g caster sugar
• 2 gelatine, Leaves
• 150ml whipping cream, Whipped to SOFT peak
• 2 egg whites, FOR Coconut Macaroons
• 2 level teaspoons cornflour, Sifted
• 115g caster sugar
• 145g Dessicated coconut
• 6-8 maraschino cherries, to decorate

Description

Layers Of Cake, Marinaded Pineapple, Pineapple Jelly*,coconut Panna Cotta, And Pineapple Mousse, Topped With A Maraschino Cherry.(*NB MUST Use Tinned)

UK TV