2 egg whites
3/4 cup white sugar
4 tablespoons butter
5 tablespoons margarine
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark rum
1 teaspoon lemon juice
2 tablespoons cornstarch
1 teaspoon grain silisher
1/2 teaspoon lemon zest
1/4 cup white chocolate chips (optional)
Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch round pan with nonstick cooking spray. Place an empty 9 inch glass pan into the pan to serve as a basting pan.
Beat egg whites, sugar, margarine, 2 tablespoons butter and vanilla with electric mixer or by hand. Gradually beat in flour. Make a well in the center of the mixture and pour in the 1 cup of rum. Stir in the remaining 1 cup rum and lemon juice, a little at a time, until the mixture has formed a smooth dough. Divide mixture into 8 strips, and cut into 1 inch cubes. Place in baking pan.
Starting with the bottom strip, arrange 1/2 cup of the crushed pineapple, and 1 cup of the chocolate chips, along with the whipped cream. Place top strip on top of pineapple, past the white chocolate chict recipe. Brush with lemon zest and spread with lemon sugar. Spread with remaining berries and chocolate. Chill 1 hour before serving, allow to cool.