- Preheat oven to 160C.
- For the Lemon Bavarois, place the gelatine into a small bowl and cover with cold water. Set aside to soften. Drain and squeeze gently to remove excess water. Set aside.
- Place the milk into medium saucepan and bring to boil. Remove from the heat and add the lemon zest.
- Meanwhile, place the egg yolks, sugar and cornflour into the bowl of a stand mixer fitted with a whisk attachment and whisk until light and fluffy.
- While whisking, slowly add the hot milk and whisk until well combined. Return the mixture to the saucepan and place over medium heat. Stir continuously with a silicon spatula until the mixture is very thick. Remove from the heat.
- Add the gelatine and lemon juice saucepan and stir until the gelatine dissolves. Strain through a fine sieve into a shallow tray and place in the fridge to cool and set. Once set, transfer to a medium bowl. Whisk until light and fluffy.
- Meanwhile, place the cream into a medium bowl and whisk to soft peaks. Fold the whipped cream through the whipped bavarois base until combined. Transfer to a piping bag and place in the fridge until required.
- For the Genoise Sponge, bring a medium saucepan of water to a simmer. Line a shallow 32cm x 24cm baking tray with baking paper and grease the paper with butter. Set aside.
- Place the eggs and sugar into a heatproof bowl and place over the simmering water. Whisk with an electric mixer until light, thick and fluffy. Remove from the heat.
- Add the sifted flour and fold through gently until combined. Pour batter into prepared tray and bake until lightly golden and springy to the touch, about 13-15 minutes. Remove from the oven and set aside to cool.
- For the Pineapple Curd, place the pineapple puree, egg, egg yolk and sugar into a small saucepan. Cook over low heat until mixture thickens enough to coat the back of a spoon. Remove from the heat and whisk in the butter, a cube at a time, until combined. Add citric acid, to taste, and stir through. Cover the surface with cling film and set aside in the fridge until cold.
- For the Pineapple Puree, place the pineapple puree and sugar into a small saucepan over low heat and bring to the boil. Remove from the heat.
- Stir in a pinch of citric acid and set aside in the fridge to cool.
- To serve, cut 12 rounds from the sponge using a 7mm round cutter. Using a 2cm cutter, cut out the centres of 9 rounds then brush with Pineapple Puree. Place a brushed sponge ring into the centre of each serving plate. Pipe a layer of Lemon Bavarois onto the sponge ring. Repeat the layering process using the remaining rings and bavarois. Fill the centre of each cake with Pineapple Curd then cover with the remaining round of sponge. Pipe a layer of whipped cream over the surface of each cake and top with pieces of charred fresh pineapple and a sprinkle of lemon zest.