Here is a famous dessert I love the most. I took the recipe from Naparima Girls’ High School cook book. The original needed almonds that I thought would go somewhat bland. I made it with Brazil nuts. I have also replaced walnuts as it’s not everyday I come by Brazil nuts. Use which ever you like. I think it would taste better if you use caramelized pecans. The following recipe serves 8 people.
6 ounces butter
1 1/2 cups icing sugar
4 eggs (separated)
1 teaspoon vanilla
2 cups pineapple slices (diced)
1 cup Brazil nut (chopped)
1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavor than a plain)
2 cups whipped cream
How to Pick Pineapples:
The pineapple comes from the bromeliad family. It is very rare that bromeliads generate some fruit that is safe to eat. The pineapple is the only available edible bromeliad at present. It is a compound fruit. One pineapple is actually made up of a lot of separate flowerets that cultivate together to shape the entire fruit. Each scale on a pineapple is proof of a separate flower. Pineapples end up ripening the moment they are picked. No particular way of storing them will help grow them further. Color is comparatively insignificant in deciding about the ripeness. Pick your pineapple by smell. If it smells fresh, tropical and sweet, it will be a good quality fruit. The more scales on the pineapple, the sweeter and juicier the flavor. After you slice the top, you can plant it. It should breed much like a sweet potato will. This yummy fruit is not just sweet and tropical, it also offers a lot of benefits to our health.
Cut the cake into one inch broad slices.
Cream butter and icing sugar until soft
Include egg yolks one at a time, mixing with a beater after each adding and scraping the sides.
Put in vanilla, pineapple and Brazil nuts.
Beat egg whites until firm but soggy and fold into mixture softly
Put a layer of cake in a dish, then a layer of pineapple-butter batter; go on layering until all the cake and batter are used up, finishing with the pineapple batter.
Cover with foil and freeze for 24 hours.
When you go to use take out and soften for 10 minutes. Decorate with whipped cream, a maraschino cherry and sprig of mint, or candied orange chunks — whatever you like the most.
Variation: drained peaches or ripe mangoes could be replaced for the pineapple if you don’t like pine apple.