1/2 lb. Plain Rounded Biscuits
1/2 Pint Cream
1 Cup Cooked and Crushed pineapples
Sugar
Juice from Pineapple
Pineapple Essence
Dark Chocolate Grated
Angelica
Glace Cherries. | Whip the cream until very thick, add sugar to taste and flavour with pineapple essence. Place pineapple juice in a flat dish; add 2 biscuits, leave a few seconds, but remove while they are still firm.Spread both biscuits with a layer of cream and join together with crushed pineapple. Continue in this way until all the biscuits are used, then join the biscuit sandwiches together in the same way, making a long roll. Spread with the remainder of the cream and sprinkle lightly with the chocolate. Decorate with cherries and strips of angelica. Chill for 7-8 hours.
To serve, cut into diagonal slices, so that each serving has alternate strips of cream and biscuit. |
