* Serves 6–8
- 1 6 to 8-oz. piece store-bought ginger cake
- 6 slices ripe, peeled pineapple
- 3 cups tutti-frutti gelato, softening
- 3 large egg whites
- 3/4 cup superfine sugar
- few pieces of fresh pineapple, to decorate
Slice the cake into 2 thick pieces and arrange in a square or circle on a sheet of reusable pan liner on a baking pan, so you can transfer it easily to a serving dish later.
Cut the 6 pineapple slices into triangles or quarters, over the cake to catch any drips. Arrange the pineapple pieces on top of the cake, and then top with the gelato. Immediately put the pan in the freezer to refreeze the gelato, if it has softened too much.
Meanwhile, whisk the egg whites until very stiff, then whisk in the sugar gradually until the mixture becomes stiff and glossy. Spread the meringue mixture evenly all over the gelato and return to the freezer. This can be frozen for a couple of days, if desired.
When ready to serve, heat the oven to 450°F (230°C). Put the baking pan into the hot oven for only 5 to 7 minutes, or until turning golden all over. Transfer to a serving dish and serve immediately, decorated with a few pieces of fresh pineapple.
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