1. Make sure curds are very stiff.
2. Beat smooth with an egg beater, in a large bowl.
3. Sprinkle sugar, cardamom, essence, beat again to mix well.
4. Press out any extra syrup from crushed pineapple, add to curds.
5. Add walnuts, fold in gently, and mix well.
6. Take in serving bowl, decorate with pieces of pineapple,walnuts.
7. Chill for 2-3 hours before serving.
8. Refrigerate at all times.

Making time: 30 minutes (excluding hanging time)
Makes: 6 servings
Shelflife: 3 days refrigerated