- 1 20-ounce c pineapple rings in juice, drained, juice reserved
- 5 fresh cherries, pitted, or raspberries
- 3 large egg yolks, at room temperature (see Kitchen Tip)
- 6 tablespoon packed light brown sugar
- 2 large egg whites, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon cream of tartar
- 1/2 cup heavy cream
- 7 ounces angel food cake, (see Kitchen Tip)
Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.
Place the remaining pineapple and the reserved juice in a blender; blend until smooth.
Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl with an electric mixer on medium speed until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down the sides as necessary.
Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160°F, 5 to 8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 8 to 10 minutes. Set aside.
Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat on medium speed while moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth.
Clean and dry the beaters one more time. Beat cream in a medium bowl with an electric mixer on high speed until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan.
Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.
Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again.