Brazilian recipe
Pineapple Cream Dessert (Torta de abacaxi)
A classic, no-fuss dessert that perfectly balances the bright tang of pineapple with a velvety, rich cream base.
0.0 / 5 by 0 Reviews
Ingredients
1 tin pineapple slices in syrup
1 tin condensed milk
2 tins milk
1 tablespoon cornstarch
2 eggs, separated (use only yolks for the cream)
1 pack ladyfinger biscuits
1 packet desiccated coconut
1 tin condensed milk
2 tins milk
1 tablespoon cornstarch
2 eggs, separated (use only yolks for the cream)
1 pack ladyfinger biscuits
1 packet desiccated coconut
Where to find ingredients
You can find these items in the baking and canned goods aisles of any major supermarket in Trinidad and Tobago. Ladyfingers are sometimes stocked in the international or speciality biscuit section. As a substitute, store-brand sweet tea biscuits or sponge fingers work well if ladyfingers are unavailable.
Preparation method
- Prepare the cream base by combining the condensed milk in a saucepan.
- Whisk in the milk.
- Stir in the cornstarch.
- Add the egg yolks.
- Cook over medium heat, stirring constantly until the mixture reaches a boil and thickens into a creamy custard.
- Spread a thin layer of the cream into the base of a glass serving dish.
- Dip the ladyfinger biscuits briefly into the pineapple syrup.
- Arrange a layer of the soaked biscuits over the cream.
- Distribute the pineapple slices over the biscuits.
- Sprinkle a portion of the desiccated coconut over the fruit.
- Cover with the remaining cream.
- Finish with a generous layer of the remaining desiccated coconut on top.
- Chill in the refrigerator until set before serving.
Observations
This pineapple cream dessert is a traditional favorite, blending the sweetness of condensed milk with the natural acidity of fresh pineapple. The result is a smooth, light texture that is perfectly refreshing once thoroughly chilled.
Ratings and comments