Frozen Pineapple Cream Cake
A refreshing no-bake frozen dessert layered with sweet pineapple compote, velvety custard cream, and an airy meringue topping. Easy to prepare ahead of time, it is perfect for warm days, festive gatherings, and anyone who loves tropical flavors.
🛒 Ingredients
12 servings
- 1 fresh pineapple (about 2 lbs / 1 kg)
- 1¾ cups (350 g) sugar, divided
- 1 can (14 oz / 395 g) sweetened condensed milk
- 3½ cups (800 ml) whole milk
- 3 egg yolks
- 1 heaping tablespoon cornstarch
- 3 egg whites
- 6 tablespoons sugar (for meringue)
- 1 cup (200 ml) heavy cream
🛍️ Recommended tools
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Directions
- 1
Peel the pineapple, remove the core, and cut the flesh into small cubes.
- 2
In a saucepan, melt 1 cup of sugar over medium heat. Add the pineapple and bring to a boil — you may add ½ cup water. Simmer until you get a slightly thick syrup. Transfer to a glass dish and set aside.
- 3
In another saucepan, whisk together the condensed milk, whole milk, egg yolks, remaining sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Cook 1 more minute, then pour over the pineapple compote, spreading evenly. Let cool completely.
- 4
Beat the egg whites to stiff peaks. Gradually add the 6 tablespoons of sugar, whisking until the meringue is glossy and firm.
- 5
Gently fold the heavy cream into the meringue using wide folding motions to keep it airy.
- 6
Spread the meringue mixture over the cooled custard layer. Cover and freeze for at least 6 hours or overnight.
- 7
Remove from freezer 10 minutes before serving. Slice into portions and serve immediately.
💡 Chef's Tip
For a tropical twist, stir a pinch of ground cinnamon or a splash of coconut milk into the custard. Garnish with thin pineapple slices or toasted coconut flakes before serving.
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