Rosa Cooking

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Queen Pineapple II.

Light, refreshing and full of flavor. With some small changes in the biscuit. Another version of Queen Pineapple :)

Preparation steps

  • BISCUIT
  • Whisk the egg yolks with 100g of sugar and beat the egg whites with 100g of sugar. Mix the ground almonds with the flour and baking powder. Mix the egg whites and finally add the egg yolks. Bake at 170 ° C for approx. 20 min.
  • CREAM
  • Mix the egg yolks with the sugar (120g of sugar and 2 vanilla sugar) until you get a thick foam. Steam with constant stirring for about 10 minutes.
  • Stir the mascarpone into the cooled cream, then lightly stir in the sweet cream previously whipped into the whipped cream.
  • Cut the cooled biscuit, soak it in pineapple juice (from a can). Coat the biscuit with cream, arrange the pineapple and cover with another part of the biscuit. Decorate as desired :)