Caramelized pineapple dessert with mascarpone cream
Caramelized pineapple dessert with mascarpone cream is a dessert in a glass, with layers of mascarpone cream, a cake base and pineapple cubes cooked in butter and brown sugar. The pineapple boils in the caramel until all the liquid is gone, so it comes out sweet and sticky, and the cream on top stays light and soft. I like to serve it cold, straight from the glass, with a spoon. Preparation: 20 minutes. Cooking: 23 minutes. Total time: 43 minutes. Servings: 4. About 720 kcal and 8 g protein per serving.
Ingredients
- 3 egg yolks
- 75 g white sugar
- 150 g mascarpone
- 120 ml whipping cream
- 1 packet bourbon vanilla sugar (8 g)
- 75 g butter
- 5 tablespoons brown sugar
- 1 can pineapple cubes (340 g)
- 150 g cake slices (or croissant or baton)
Preparation
1. Beat 3 egg yolks with 75 g white sugar over a water bath, about 5 minutes, until you get a cream. 2. Mix the cream with 150 g mascarpone, 120 ml whipping cream beaten stiff and 1 packet bourbon vanilla sugar (8 g). Put it in the fridge. 3. Melt 75 g butter and 5 tablespoons brown sugar over low heat, about 3 minutes, until they melt and turn into a runny caramel. 4. Drain the pineapple cubes well and cut them smaller if needed. 5. Add the pineapple to the caramel over the heat and leave for 10-15 minutes, until all the liquid in the pan is gone. 6. In glasses, arrange alternating layers of cream, a cake base of 150 g cake slices (or croissant or baton) and caramelized pineapple cubes. 7. Chill until serving.
Note
Drain the pineapple very well, otherwise it releases water into the caramel and the liquid takes longer to reduce. If the pieces are large, cut them smaller so they fit neatly between the cream layers. Tall, clear glasses show the layers and you can see how high you put the pineapple. Mascarpone taken out of the fridge 15 minutes before mixes more easily with the yolks and doesn't form lumps. The dessert contains gluten from the cake base, milk and eggs. Serve it cold, with a black coffee on the side, and keep it covered in the fridge for up to 3 days. If you want sweeter pineapple, choose the one in juice, not syrup, since syrup adds extra sugar. The caramel comes together fast, so have the cubes and base ready before you put the butter on the heat. Cake slices or croissants can be cut into smaller pieces if the glass is small.
Frequently asked questions
What if the pineapple stays watery after 15 minutes?
Leave the pan on low heat and watch until no liquid runs anymore. If needed, let it go 2-3 minutes more, until only a thick syrup remains.
What can I use instead of the base if I can't find cake or croissant?
You can use 150 g dry savoiardi biscuits, broken into pieces and placed in the same layers.
Can I make it with fresh pineapple?
Yes, peel it and cut it into cubes of the same size, then drain it well before it goes into the caramel, because fresh pineapple has more liquid than canned.
Why does the cream loosen after I put it in the fridge?
If the mascarpone is too soft or the cream isn't beaten stiff, the mixture loosens and turns watery. Keep the cream cold and beat it until it is glossy and thick.
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