Method:

Cut sponge into 24 circles to the same size as the pineapple rings. Spread 12 of the sponge circles with 5g each of apricot jam, top each with a pineapple ring and remaining sponge circle.

Beat the eggs whites until stiff; gradually beat in the sugar until dissolved. Spoon some meringue evenly over each sponge pineapple stack, and bake at 180°C for 15 minutes until lightly browned.

Drizzle 5 ml of balsamic glaze over each serving plate; top with warm meringue crown, strawberries and mint.