First of all, separate the egg whites from the yolks and mix the latter with the sugar, then add the cornstarch first and then the warmed milk and cream together with the vanilla, then cook over a low heat, stirring constantly.
Once you have obtained a thick but fluid cream, transfer it to a plate and cover it with cling film, then leave it to cool.
Cut the pulp of the half pineapple into squares and scoop it out with a spoon, putting the pulp aside.
Cut the pineapple and panettone into squares, then add them to a bowl with the cream and mix.
Take the pineapple shell and fill it with the cream mixture, then cover the leaves with aluminum foil so that they don’t burn in the oven.
Whip the egg whites until stiff peaks form with the lemon juice and sugar, then transfer them into a piping bag with a star-shaped nozzle.
Finally, cover the surface with tufts of meringue and cook for about 25 minutes or until lightly golden in a fan oven preheated to 160°C.
The pineapple meringue is ready, all you have to do is remove the foil and serve.
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