About this recipe:This dessert is cool, refreshing and absolutely delicious! I use tinned pineapple, and I can make this early in the day, or even better, I'll prepare it the night before. It needs to chill for at least 4 hours before serving.
3 eggs, separated
75g caster sugar
250g mascarpone cheese
1 (230g) tin pineapple rounds
1 packet sponge fingers
unsweetened cocoa powder
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Method Prep:20min › Extra time:4hr chilling › Ready in:4hr20min
Beat the egg whites until very stiff; set aside. Beat the egg yolks with the caster sugar until pale and smooth. Beat the mascarpone into the egg yolk mixture, then gently fold in the beaten egg whites; set aside.
Remove the pineapple slices from the tin, reserving the juice, and drain on kitchen paper. Cut into pieces.
Cut the sponge fingers into 2 or 3 pieces each, then dip briefly into the pineapple juice.
Place a layer of biscuits into 4 to 6 individual dessert glasses, then place a few pieces of pineapple on top and cover with a layer of the mascarpone mixture. Repeat once. Sprinkle generously with cocoa powder, and chill in the fridge for at least 4 hours before serving.