– Halve the pineapples lengthwise. Remove the pulp, put the peel in the deep-freezer.

- Purée the pineapple pulp, add the lemon juice, 1 1/2 cup sugar and mix.

– Fill in the frozen pineapple peel bowls with the mixture.

– Mix the liqueur with the sugar syrup and soak the biscuits. Arrange the biscuits in the bowls over the pineapple mixture.

– Beat the egg-whites with the rest of sugar and spread on the biscuits. Put the dessert in the deep-freezer. Before serving put the dessert in hot oven for a few minutes to get meringue golden brown.