Mascarpone and pineapple cream is a delicious spoon dessert that’s easy to make with very few ingredients. I recommend preparing the pineapple and mascarpone cream a few hours in advance, storing it in the refrigerator so it has time to thicken and become even creamier and tastier. Be sure to use ripe pineapple; otherwise, it will be bland and sour. I know many people are hesitant to eat raw eggs, so if you want to pasteurize the eggs for this dessert, I recommend following the procedure explained in this tutorial, or buy pasteurized eggs at the supermarket. I also recommend checking out many other spoon dessert recipes.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Mascarpone and Pineapple Cream
- 9 oz Mascarpone
- 2 Eggs
- 2 tablespoons Sugar
- Pineapple
- Mint (optional)
Tools
- Electric Whisks
How to Prepare Mascarpone and Pineapple Cream
Let’s start preparing the Mascarpone and Pineapple Cream. Cut the pineapple into slices, scoop out the inner flesh, removing the central core, which is hard and inedible, as well as the outer part. Cut the pineapple slices into small pieces and store them in a bowl, saving its juice as well.
Separate the eggs, placing the whites in a bowl and whipping them into stiff peaks. Place the yolks in another bowl with the sugar and beat them with electric whisks until fluffy, then add the mascarpone and continue beating the cream with the electric whisks until the mixture is whipped. Fold in the pineapple pieces with a spatula, adding a few tablespoons of pineapple juice slowly to avoid deflating the mixture and not making it liquid. It should still be a thick, whipped cream.
Gently fold in the previously whipped egg whites with a spatula, moving from top to bottom to prevent deflating.
Divide the cream into different glasses or bowls and store in the refrigerator. When serving the Mascarpone and Pineapple Cream, add a few mint leaves and pineapple pieces.
How to Store the Mascarpone and Pineapple Cream
The Mascarpone and Pineapple Cream can be stored in the refrigerator for 2 days.
