- 4 small pineapples.
- 1/2 litre of liquid cream.
- 12 eggs.
- 250 g sugar.
- 1/2 litre of milk.
- 200 g Alicante and coconut turrón.
- 50 g butter.
- Cut the top part of the pineapple to 2 cm from the leaves and keep it including the leaves. Drain the pulp and set aside.
- Prepare a cream with the liquid cream, eggs, sugar and turrón. When you have a smooth paste, add the pineapple pulp, and mix with a whisk. Leave to cool and then use to stuff the emptied pineapples. Arrange on a dish and cover with the top part that you have kept, in the form of a cap and which gives the sensation of a whole pineapple. Serve cold.