Brazilian recipe
Pineapple Layered Dessert (Torta de abacaxi)
A quintessential, no-fuss dessert that pairs the brightness of fresh-tasting pineapple with a silky custard, ideal for any gathering.
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Ingredients
1 can of pineapple slices in syrup
1 tin of condensed milk
2 tins of milk
1 tablespoon of cornstarch
2 egg yolks
1 pack of ladyfinger biscuits (biscoito champanhe)
1 pack of desiccated coconut
1 tin of condensed milk
2 tins of milk
1 tablespoon of cornstarch
2 egg yolks
1 pack of ladyfinger biscuits (biscoito champanhe)
1 pack of desiccated coconut
Where to find ingredients
You can find these staples at local supermarkets in Freetown or regional markets. Look for canned pineapple in the fruit aisle, and check the baking section for cornstarch and desiccated coconut. If you cannot find ladyfingers (biscoito champanhe), plain sponge fingers or vanilla wafers make a suitable substitute.
Preparation method
- Prepare the custard base by mixing the condensed milk in a saucepan.
- Pour in the milk.
- Stir in the cornstarch.
- Whisk in the egg yolks.
- Cook over medium heat, stirring constantly until it boils and thickens into a creamy custard.
- Spread a thin layer of the custard at the bottom of a glass baking dish.
- Briefly dip the ladyfingers into the pineapple syrup.
- Arrange a layer of the soaked biscuits over the custard.
- Distribute the pineapple slices over the biscuit layer.
- Sprinkle a portion of the desiccated coconut over the fruit.
- Cover with the remaining custard.
- Finish by topping with a generous layer of desiccated coconut.
- Chill in the refrigerator to set before serving.
Observations
This pineapple layered dessert is a classic treat that strikes a perfect balance between the richness of condensed milk and the tartness of the fruit. The result is a light, chilled texture that becomes truly irresistible after setting in the fridge.
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