Cassata de abacaxi

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Cassata de abacaxi (Pineapple cassata)

PORTUGUESE	ENGLISH
Ingredientes:	Ingredients:
A. Creme:	A. Cream:
1 lata de leite de condensado	1 can of sweetened condensed milk
1 lata de leite (use a lata do leite condensado para medir o leite)	1 can of milk (use the can from the condensed milk to measure the milk)
1 gema de ovo	1 egg yolk
2 colheres de maisena	2 tablespoons of corn starch
B. Cassata:	B. Cassata:
1 pacote de bolacha champanha	1 package of lady fingers biscuits
1 lata de abacaxi em calda	1 can of sliced pineapple in syrup
1 pacote de coco ralado	1 package of coconut flakes
1 lata de creme de leite	1 can of thick cream
1 colher de sopa de açúcar	1 tablespoon of sugar
Modo de fazer:	Preparation:
1. Coloque todos os ingredientes do creme numa panela e mexa bem.	1. Put all the ingredients for the cream in a pan and mix well.
2. Leve a mistura pra cozinhar em fogo médio, mexendo sempre por 10-15 minutos até a mistura soltar do fundo da panela e ficar com a consistência de creme.	2. Let the mixture cook over medium heat for 10-15 minutes, stirring it constantly until the mixture loosens from the bottom of the pan and it forms a cream.
3. Deixe o creme esfriar por 5 minutos e enquanto isso...	3. Let the cream cool down for 5 minutes and in the meantime ...
4. Forre o fundo de uma forma de vidro com uma camada de bolacha champanha.	4. Line the bottom of a glass serving dish with a layer of lady fingers biscuits.
5. Molhe a camada de bolacha com a calda do abacaxi.	5. Wet the layer of biscuits with the pineapple syrup.
6. Espalhe o creme sobre a bolacha e deixe esfriar um pouco.	6. Spread the cream over the layer of biscuits and let it cool down for a while.
7. Enquanto isso, corte o abacaxi em pedacinhos.	7. In the meantime, cut the pineapple into small pieces.
8. Espalhe o abacaxi picado sobre a camada de creme.	8. Spread the pineapple pieces over the layer of cream.
9. Salpique a camada de abacaxi com coco ralado.	9. Sprinkle the layer of pineapple with coconut flakes.
10. Misture o creme de leite com o açúcar e mexa bem.	10. Combine the (whipping) cream with the sugar and mix well.
11. Espalhe o creme de leite sobre a camada de abacaxi.	11. Spread the cream over the layer of pineapple.
12. Salpique a camada de creme de leite com coco ralado.	12. Sprinkle the layer of pineapple with coconut flakes.
13. Cubra a forma com papel alúminio e coloque a cassata na geladeira.	13. Cover the dish with aluminium foil and put the cassata in the fridge.
14. Sirva a cassata gelada quando estiver bem gelada.	14. Serve the cassata when it is ice cold.

Remarks:

Sweetened condensed milk, thick cream and coconut flakes are main ingredients for many Brazilian desserts.
You can find sweetened condensed milk and thick cream in Brazilian supermarkets, in Asian grocery stores or in deli shops.
If you can't find thick cream, you can use fresh double cream (also thick) or whipping cream (liquid), but whip the whipping cream before using it.
If you can't find sweetened condensed milk, you can use evaporated milk (unsweetened condensed milk) and add sugar (6-8 tablespoons) to taste.
If you like peaches, you can use peaches in syrup instead of pineapple. I personally prefer pineapple cassata to peach cassata.
Instead of corn starch, you can use custard powder to make the cream.
Cassata tastes better if prepared one day ahead.

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