4 egg whites
200g caster sugar
100g flaked almonds
300ml double cream
5 tbsp dulche leche toffee
a pinch of sea salt
100g melted dark chocolate (or milk if preferred)
70g pkt of dried pineapple pieces
You will also need a 40x26 lined baking tray with sides.
Preheat the oven 170
In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a sift peak. Scatter the flaked almonds into the prepared baking tin, spoon the meringue over the top and spread evenly with a palette knife. Bake in a preheated oven for 8 minutes then down the oven to 150 and bake for a further 15 minutes.
Cool in the tin until completely cold, spread the meringue with two thirds of the melted cooled chocolate, spoon the Dulche Leche into a piping bag and drizzle over the chocolate layer, sprinkle with the salt, now whip the cream to soft peaks, spread over the caramel, chop the pineapple pieces into halves and scatter over the whipped cream.
Using the parchment to help you, roll the meringue into a roulade, use a palette knife if necessary to help the ease parchment away from the meringue.
Transfer onto a serving plate and drizzle with the remaining chocolate. Chill until firm, you can now wrap in parchment and then a layer of foil and freeze until needed, or slice and serve.