pineapple meringue Italy Recipe

First, separate the egg whites and yolks, mix the yolks and sugar, first add cornstarch, then add warmed milk and cream with vanilla and cook on low heat, stirring constantly.
Once you have a thick but liquid cream, transfer it to a plate, cover with plastic wrap and let it cool.

Cut the pulp of the pineapple halves into squares, scoop out with a spoon and set the pulp aside.

Cut the pineapple and panettone into squares and add them to the bowl with the cream.

Shell the pineapple, fill with the cream mixture and cover the leaves with aluminum foil to prevent them from burning in the oven.

Whip the egg whites with the lemon juice and sugar until stiff peaks form, then transfer to a piping bag fitted with a star tip.

Finally cover the surface with the meringue bundle and cook in a fan oven preheated to 160°C for about 25 minutes or until lightly golden.

The pineapple meringue is completed. Just peel off the foil and eat.