Meringue with grilled pineapple and spice cake

1
Beat the egg whites to a solid mass with a wisk or a blender.
2
Meanwhile gently heat the sugar in a sauce pan. The sugar should not melt or colour, just heat up!
3
When the egg white is foamy, add the warm sugar one spoon at a time without stopping to mix.
4
Put baking paper on a baking tray and spread the meringue evenly with a thikness of max. 0,5cm.
5
Bake in a pre-heated over at 90°C for 1,5 hours.
6
Chop a bit of fresh mint and put it in the Elixir d’Anvers. Put the pineapple in this mix and let marinate in the refrigerator.
7
Spread half of of the mascarpone over the meringue.
8
Grill the pineapple on a very hot bbq. Be careful, it can burn easily due to the marinade.
9
Put the pineapple on top of the mascarpone and spread the rest of the mascarpone on top of the pineapple.
10
Cut carfully into even pieces with a sharp knive.
11
Brush the rest of the Elixir d’Anvers onto some slices of spice cake and grill on a hot bbq. Turn regularly to avoid sticking.
12

Put a piece of the meringue on a plate and finish with the spice cake, some fresh mint and some red currants.

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