1.
In a medium pot at all the ingredients for the pastry cream, stir until all is incorporated, then turn on the heat to medium low and stir it continuously with the help of a whisk until the cream becomes thick and creamy
2.
Cover the cream with a clingfilm, making sure that the film is touching the surface of the cream, then put it in the fridge for at least six hours
3.
Once the cream is cold enough, transfer it to a mixer and mix for three minutes at medium speed Cut the pineapples into small bite-size pieces and put them in a plate, and add the pineapple juice to another plate
4.
Now to assemble the dessert, we are going to add a little bit of the cream to the bottom of a dish, then we are going to dip each piece of the panettone into the pineapple juice and place them in the dish on top of the cream until the cream is totally covered with a panettone pieces
5.
Now we are going to distribute the pineapple on top of the panettone and finish the dessert by adding the remainder of the cream on the top of the pineapples
6.
Cover the desert with a cling film, put it in the fridge and allow it to cool for at least three hours, but better overnight, then it’s ready to serve.
