Easiest Way to Prepare Delicious Pina colada meringue gelato cake

Pina colada meringue gelato cake.

You can have Pina colada meringue gelato cake using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pina colada meringue gelato cake

1. You need 1/2 cup of dehydrated pineapple.
2. It's 20 g of dark (70%) chocolate.
3. You need 100 g of ready-made meringue.
4. It's 1 1/4 cups of heavy cream.
5. You need 2-4 tbsp of Malibu coconut rum.
6. Prepare of Fresh mint or toasted shaved coconut, for garnish.

Pina colada meringue gelato cake step by step

1. Line a 13 x 23 cm loaf tin with plastic wrap. Be sure you leave several cm of plastic overhanging the sides..
2. Chop the pineapple so that no piece is bigger than a raisin. Do the same with the chocolate..
3. Smash the meringue into a crumble. Try to do this quickly because the meringue will pick up moisture from the air and turn sticky..
4. In a large mixing bowl, beat the heavy cream to soft peaks. Add the Malibu, then beat again for a few seconds until the soft peaks return..
5. Add the pineapple and chocolate to the bowl and fold them gently into the cream. Add the meringue, and gently fold again. Pour everything into the loaf tin and give it a couple of soft whacks against the counter so the contents settle and distribute. Fold the overhanging plastic over the top of the cake, then wrap the tin in another layer of plastic wrap. Put the cake in the freezer overnight..
6. To serve, use the overhanging plastic to pull the cake from the tin. Slice, and top with sprigs of mint, or better yet a sprinkle of toasted shaved coconut. It's a soft cream cake, so devour immediately..