My husband has a sweet lover

Do you think is possible someone fall in love with food? I’m a chocoholic and soupaholic as well. Sometimes I master my cravings eating other things but think about “hum, soup definitely will be better”.

My husband is different, when he likes something it makes him crazy. Now his obsession is a brazilian version of Pineapple delight. In the past two weeks I made it four times, and he bolted down the glass roasting pan.

Yum yum yum
I know the weather now ask something hot, to heat the body, but if your house is already heated why not a chill dessert? Though I love a baked dessert, for winter it’s absolutely perfect, I also enjoy the ease of a dessert that sets in the fridge.
This recipe has four easy steps, messes a lot of dishes but in the end becomes a marvelous creamy and sweet spoon.
In my opinion, it is just right for Christmas table.
Brazilian Pineapple Delight
14 champagne biscuits
3 egg yolks
3 egg whites
1 tablespoon cornstarch
1 can (395g) condensed milk
1 cup (237ml) coconut milk
200g heavy cream
1 cup grated coconut
700g chopped pineapple (I used 2 cans and drained the juice. Set aside the juice)
¾  cup (150g) sugar
½ cup (100g) sugar
Tip the chopped pineapple into a large saucepan set over a medium heat, then add ¾ cup sugar. Leave to cook for 10 minutes. Set aside.
In another pan, cook and mix on low heat, the condensed milk with the coconut milk. While milk is heating, whisk the egg yolks in a small bowl and add cornstarch.
When milk is simmering, stir in the cornstarch mixture. Cook, stirring constantly, for 3 to 4 minutes, until mixture thickens. Remove from heat and set aside to cool it down.
Tip the egg whites into a mixing bowl. Beat them until the mixture resembles a fluffy cloud and stands up in stiff peaks when the whisk is lifted. Now add the ½ cup sugar. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. When ready, the mixture should be thick and glossy.
Add the heavy cream and gently mix. The mixture should now look smooth and billowy, almost like a snow drift.
Soak the champagne biscuit into the pineapple juice and spread on the glass roasting pan.
Pour the cream of the yolks, the pineapple jam and the white cream. Sprinkle the grated coconut. Put in the fridge about 4 hours before serving.

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