1 cup egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1 1/2 cups coarsely chopped cashew nuts
7 egg yolks
2 tablespoons MAYA Cornstarch
1/4 cup sugar
1/4 cup butter
1 1/2 cups pineapple juice
2 tablespoons brandy or rum
1 1/2 cups all purpose cream, chilled
1/3 cup confectioner’s sugar
Prepare two 9–inch round pans. In a bowl, beat egg whites with cream of tartar until soft peak forms. Gradually add sugar while beating continuously until stiff peak forms. Fold in nuts. Spread on pans and bake for 1 hour or until crisp and dry. Cool.
Prepare filling by cooking all the ingredients together in double broiler until thick. Cool completely.
Beat chilled cream until fluffy. Add confectioner’s sugar and continue beating until stiff peak.
Put one meringue layer on a platter. Spread with some filling. Top with the remaining layer of the meringue. Frost top and sides with whipped cream. Decorate with rosettes of cream topped with whole cherries. Divide each pineapple slice into 4 then use these to decorate the top of the cake. Chill before serving.