Description
An elegant, airy dessert that combines cloudlike sponge with bright, tropical fruit and a glossy pineapple syrup.
Ingredients
Scale
- 1 large angel food cake (about 12–14 oz), cooled and sliced
- 2 cups fresh pineapple, diced (or 1 (20 oz) can crushed pineapple, drained)
- 3 tbsp granulated sugar
- 1 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch + 1 tbsp cold water (optional)
- 1 cup heavy cream, chilled
- 2 tbsp confectioners’ sugar, sifted
- 1/2 tsp vanilla extract
- Fresh mint leaves for garnish, finely torn
Instructions
- Prepare the pineapple sauce: combine pineapple, sugar, and lemon juice in a medium saucepan over medium heat. Stir for 6–8 minutes until glossy.
- If desired, thicken sauce by mixing cornstarch with cold water and whisking into the pineapple; cook 1–2 minutes until thickened.
- Remove from heat, stir in vanilla, and allow to cool slightly.
- Whip the cream: beat heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Chill until ready to use.
- Slice and layer: place a slice of angel food cake on a plate and spoon warm pineapple sauce over it. Repeat for multiple layers.
- Finish with cream: dollop or pipe whipped cream over the cake slices and garnish with mint.
Notes
For best results, use chilled heavy cream and allow sauce to cool slightly before applying to the cake.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Simmering and Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg