- Place the cream and liquorice in a large saucepan and heat gently until the liquorice is very soft. Whisk in the black food colouring, transfer to a blender, puree until smooth and pass through a sieve.
- Over a double boiler, whisk the eggs, egg yolk, glucose, sugar, liqueur and salt until the mixture becomes pale and fluffy. Remove from the heat, and using a electric mixer beat until cool.
- Fold half the liquorice mixture into the egg mixture and fold in the remaining amount. Pour into cling wrap lined moulds or loaf tins and freeze.
- Serve with caramelised pineapple and poached meringue.