Charlotte à l'ananas


  • Spoon cookies 35
  • Marscarpone 250 g
  • Pineapple 1
  • Pineapple juice 10 cl
  • Liquid cream 30 cl
  • Icing sugar 5 tablespoons

Wash the pineapple, peel it, remove the core and cut the flesh into small cubes.
Whip the cream, mascarpone and sugar until whipped.
Pour the pineapple juice into a deep plate.
Dip the biscuits one by one and briefly in the pineapple juice and place them on the edge of a tall mold.
Pour the whipped cream up to half of the biscuits.
Add diced pineapple.
Cover with the remaining whipped cream.
Add the rest of the diced pineapple.
Place biscuits soaked in pineapple juice on top.
Reserve the pineapple charlotte for at least 4 hours in the refrigerator before serving.

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