Meringue: preheat the oven to 120*C (without convection). To prepare the pan: put it on a baking paper and draw on it two circles with a diameter of about 22 cm Pour into a bowl the whites (bowl for whipping must not contain any trace of fat, the egg yolks should not fall the whites) and whisk. Gradually add sugar, 1 tablespoon, and mixed thoroughly after each batch of sugar. Do not reduce the amount of sugar to reach desired consistency. At the end of the foam must be very hard, thick and shiny. In the end, add starch and lemon juice and beat for one minute.

Proteins spread on the drawn circles with a spoon.

Place in oven and bake for 30 minutes at 120°C. Then reduce the temperature to 100 degrees and bake for 2 hours 30 minutes. After this time the meringue will be crispy on the outside, and in the middle remains moist. Meringue can be baked 1-2 days before the desired date and keep at room temperature in a dry place.

Pineapple mousse: Pineapple clean, keeping green leaves from the tops for decoration. Cut out the center of the pineapple, it won't be needed. The flesh cut into small cubes, quarter cubes to be postponed. Add in the remaining brown sugar, lemon juice and rum, if using, and bring to a boil in a saucepan. Cook for about 15 minutes on medium heat until the mousse thickens slightly. Add coconut and mix, cool completely.

Coconut cream: Shake the can of coconut milk before opening, pour the milk into a saucepan, add sugar and coconut liqueur, if using, bring to a boil. Cook for about 30 minutes under a lid ajar over medium heat, until the milk boiled up to 1/3 cups, stirring occasionally milk for the control and prevention of adhesion to the base. Put the mascarpone in a bowl, pour the hot syrup over and stir. Mix with a mixer on medium speed for 15 seconds, but no more (mass instantly thickens but too long stirring may break up the mass. Cool. Carefully place one meringue shell on a dish to serve, spread the pineapple mousse

Put on top of coconut cream

And on top of it pending the pineapple slices, cover very careful with the second cake layer meringue and a little push. Careful, the cakes are very fragile! Garnish with pineapple leaves and put in refrigerator for impregnation (at least for an hour).

To cut a long sharp knife and pry off with a spatula.