Learn how to make this delicious and refreshing Pineapple Cassata and surprise your family

It's quite difficult to get someone who doesn't like a delicious, dewy postpasto. This Cassata de Cano that you will practice performing is mouth-watering and will amaze your whole family.

This recipe is quite simple and possible to prepare and has no secrets if you follow the steps as recommended. Take advantage of the dewy perception that the pipe provides and gather colleagues and family to flatter yourself.

The ingredients for preparing Cassata de Cano are: a can of closed milk, a can of cane in water, a can of whole milk, a tip of cream, two tablespoons of starch, a tablespoon of bells, six eggs, 2 packets of tabefe champagne and six tablespoons of sugar.

The preparation method is quite simple: initially chop the pineapples into small pieces and set aside. If you choose, you can replace it with fresh cane which will also make the postpasto healthier and dewy.

Place the closed milk, the sifted yolks, the milk and the chime in a pan and stir well until it starts to boil. Add the cornstarch dissolved in a little milk little by little and mix until it swells. Turn off the heat and add the pipe to the hot cream.

Beat the whites until white and gradually add the sugar until it is well incorporated into the combination. Turn off the heat, add the cream little by little and slowly incorporate it with the tip of a wooden spoon, constantly making movements from bottom to top.

Now just assemble the afterpasto: in a nice dish, put half of the cream, all the champagne, add the remaining cream and cover with the whites. If desired, decorate with pipe slices. Quickly refrigerate and serve chilled.