Method Drain and chill pineapple slices. Spread top of chocolate cake with a thin layer of chocolate icing. When set cut into 8cm circles. Make meringues by beating 3 egg whites with a pinch of salt and cream of tartar until frothy. Gradually beat in 6 tablespoons castor sugar. When very firm flavour with vanilla essence. Spoon into about 8cm circles on foil lined baking trays. Bake in slow oven (160°C) until firm. At serving time place a circle of iced chocolate cake on dessert plate, top with a meringue and then 1 or 2 slices chilled pineapple. Garnish with whipped cream, cherry and mint leaves.