Pineapple Sponge
This refreshing Pineapple Sponge recipe offers a delightful combination of sweet and tangy flavors, perfect for a light dessert. The creamy texture of the tapioca combined with the bright acidity of lemon creates a satisfying and elegant treat. Serve this classic dessert chilled for a truly refreshing experience, ideal for a summer gathering or a simple weeknight dessert.
Ingredients
- 1 pint Grated pineapple (Quantity estimated (not specified in original recipe))
- 1/3 cup Quick-cooking tapioca
- 2/3 cup Sugar
- 1/2 teaspoon Salt
- 1 juice Lemon juice (Quantity estimated (not specified in original recipe))
- 2 count Egg whites
- 1/2 cup Heavy cream (Quantity estimated (not specified in original recipe))
- 1 tablespoon Sugar (Quantity estimated (not specified in original recipe))
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Instructions
- 1Heat the grated pineapple in a double boiler or over a bowl set over simmering water. This will take about 10 minutes.
- 2Sprinkle the quick-cooking tapioca into the heated pineapple. Mix in the sugar and salt. Stir constantly until the tapioca becomes transparent, about 10 minutes.
- 3Remove from heat. Add the lemon juice and fold in the egg whites, which have been beaten until stiff peaks form.
- 4Serve the pineapple sponge chilled, with a dollop of heavy cream and a sprinkle of sugar.
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