Pickled Pineapple Meringue with Raspberry Sauce

Name: Pickled Pineapple Meringue with Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams pineapple cubed; 1 liter water; 300 grams sugar; 120 grams pink peppercorns; 100 grams almonds slivered, lightly toasted and chopped; 50 grams candied orange peel; 30 ml kirsch (cherry brandy); 5 each egg whites; 100 grams sugar; 240 ml heavy whipping cream; 230 grams raspberries; 100 grams sugar; 200 grams chocolate (semi-sweet)

Servings: persons

200 grams pineapple cubed
1 liter water
300 grams sugar
120 grams pink peppercorns
100 grams almonds slivered, lightly toasted and chopped
50 grams candied orange peel
30 ml kirsch (cherry brandy)
5 each egg whites
100 grams sugar
240 ml heavy whipping cream
230 grams raspberries
100 grams sugar
200 grams chocolate (semi-sweet)

1
To prepare pickled pineapple:
2
Place ingredients in a saucepan and bring to a boil.
3
When mixture boils, remove from heat and cool at room temperature.
4
Repeat procedure 4 times.
5
Drain and chop the pineapple; set aside for meringue.
6
Discard cooking liquid.
7
To prepare the meringue:
8
Mix the chopped pineapple, almonds, orange peel.
9
Beat egg whites until soft peaks form; gradually add sugar and continue beating until very stiff.
10
Fold whipped cream into beaten egg whites, then fold in the pineapple mixture.
11
Spread mixture on a tray 20x35cm and freeze overnight.
12
To prepare the raspberry sauce: place raspberries and sugar in a saucepan and bring to a boil.
13
Lower heat and simmer 12 mins.
14
Strain through a fine sieve.
15
To prepare the chocolate spires:
16
Melt chocolate in a double boiler.
17
Thinly spread melted chocolate on greased surface, such as a cookie sheet, chill chocolate until hard.
18
Carefully cut out spire shapes, using a hot knife.
19
Set aside.
20
To assemble and serve:
21
Cut the frozen meringue into 7.5cm circles, using a biscuit cutter.
22
Place on individual plates and arrange 3 chocolate spires on top.

1327

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 grams pineapple cubed, 1 liter water, 300 grams sugar, 120 grams pink peppercorns, and more.

Yes, Pickled Pineapple Meringue with Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!