Blend cornflour with milk in a saucepan. Place over low heat. Bring to boil and cook for 2-3 minutes, stirring all the time with a wooden spoon. Remove from the heat and very gradually add pineapple pieces and egg yolks.
Pour sauce into heatproof container.
Whisk egg whites stiffly. Add 1.5 oz sugar and re-whisk until thick and smooth. Fold in remaining sugar with a metal spoon.
Pipe meringue on top of sauce mixture.
Decorate with remaining pineapple pieces and angelica.
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