The pineapple cup with lemon cream and ladyfingers is a very delicious, fresh, and summery dessert perfect for the end of a meal.
It’s a quick dessert except for the cream cooking, it can be prepared in a few minutes, it can be made with both fresh and canned pineapple or even with other types of fruit, it’s very versatile and is appreciated also throughout the year.
Lemon cream and pineapple is a perfect combination of flavors and delicate colors for this dessert served in a single-portion cup adorned with white chocolate chips, coconut flakes, blueberries, and mint leaves for an extra touch of color!
I recommend preparing it, it’s really fresh and pleasant to end a lunch or dinner, but also great as a refreshing afternoon dessert.
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- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pineapple cup with lemon cream and ladyfingers
- 2 cups milk
- 1 egg (whole)
- 1/2 cup sugar
- 2 lemon zest (grated)
- 5 tbsps cornstarch
- 16 ladyfingers
- 3 slices pineapple, canned
- to taste canned pineapple juice (in can)
- 4 slices pineapple, canned
- 8 blueberries
- to taste white chocolate chips
- to taste coconut flakes
- 4 leaves fresh mint
Tools
- 1 Small pot
- 1 Stove
- 1 Bowl
- 4 Cups
- 1 Refrigerator
Steps for the pineapple cup with lemon cream and ladyfingers
Heat the milk in a small pot.
Meanwhile, in a bowl, whisk the egg with the sugar.
Add the cornstarch, a little of the heated milk, trying to avoid lumps.
Add the remaining heated milk, the lemon zest (being careful not to include the white part) and cook over medium-low heat, do not bring to high heat, too much boiling will make the egg smell at the end of cooking.
Continue stirring until it starts to thicken.
Once ready, pour the lemon custard into a bowl, cover with plastic wrap to prevent a skin from forming, and allow to cool first outside and then in the fridge.In a bowl, pour the canned pineapple juice (you can dilute it with water and sugar if it’s not sufficient)
Take the cups to be filled and lay a layer of slightly soaked ladyfingers in the pineapple syrup at the bottom.
Pour 2 spoonfuls of cold lemon cream from the fridge, add some pineapple pieces, continue with another layer of ladyfingers, and cover again with lemon cream.
Complete the cups with a slice of pineapple, the blueberries, white chocolate chips, the dried coconut flakes, and a fresh mint leaf.
Cover with plastic wrap and let them rest in the fridge for at least an hour before serving.
Storage, Tips, and Variations
The pineapple cups with lemon cream can be stored in the fridge for about 2 days.
You can always prepare the cream a day before and prepare the cups a few hours before serving.
You can replace the pineapple slices with other fruit, both fresh and canned: peaches, raspberries, strawberries.
You can also prepare the dessert in one large dish!
Questions and Answers
What can I substitute the lemon cream with
For a quick cream without cooking, you can replace the cream with freshly whipped cream, or mascarpone and condensed milk, or Greek yogurt plain or with pineapple flavor.
What can I substitute the ladyfingers with
You can replace them with Pavesini, sponge cake, or other dry biscuits.
Can I make it in a large dish
Of course, just make the same layers in a larger container, then slice and serve on plates.
