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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Dessert 8 Servings

INGREDIENTS

125 g Melted Butter
250 g Digestive Biscuit Crumbs
2 Egg Whites
280 g Icing Sugar
625 g Crushed Pineapple
3 Bananas, sliced
290 Double Cream
1 T Milk
Grated Dark Chocolat

INSTRUCTIONS

Grease and line a 9 inch round springform cake tin. Mix the crushed
biscuits and melted butter together thoroughly and spoon into the  base
of the tin. Press down lightly using the back of the spoon. Put  all
the ingredients for the second layer into a food mixer (except  for the
pineapple) and whisk for 10 minutes until thick and creamy.  Drain the
pineapple thoroughly and fold into the egg mixture. Spread  on top of
the biscuits and put into the fridge to firm up. Finally,  slice the
bananas and arrange over the top of the cake. Add the milk  to the
cream and whisk until it softly holds its shape. Spread over  the
bananas and sprinkle the top with the chocolate. Keep in the  fridge
until required. Remove from the tin and serve.  Converted by MC_Buster.
NOTES : Chef:Greg Robinson  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 271
Calories From Fat: 148
Total Fat: 17.2g
Cholesterol: 33.7mg
Sodium: 19.3mg
Potassium: 273.8mg
Carbohydrates: 31.5g
Fiber: 2.6g
Sugar: 16.9g
Protein: 2.5g


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