600g sponge cake
60g apricot jam
12 Riviana Sliced Pineapple
60ml Riviana Balsamic Glaze
120g Garden Supreme IQF Strawberries
mint leaves, to serve
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.