Cups with Mascarpone and Pineapple, fresh dessert, no-cook, and egg-free, easy and quick to make, perfect as a dessert or snack for those who love exotic flavors.
These cups are truly delicious and quick to prepare. You only need a few ingredients (mascarpone, cream, sugar, and pineapple) to make them and satisfy your sweet craving. Perfect for when unexpected guests arrive as everyone loves them, both adults and children.
You can prepare them with either ready-made canned pineapple or fresh pineapple.
This dessert combines the creaminess of mascarpone and ladyfingers with the sweetness and acidity of pineapple, creating an irresistible balance of flavors.
But now, let’s see together how to make the Cups with Mascarpone and Pineapple. Prepare the ingredients and let’s start.
And if you try them, don’t forget to let me know in the comments on my facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 5.3 oz heavy cream (cold from the refrigerator)
- 7.1 oz mascarpone (take it out of the fridge at least half an hour before)
- 1/4 cup sugar
- 1 container canned pineapple (or fresh)
- as needed pineapple juice
- as needed ladyfingers (or savoiardi)
Tools
To make the Cups with Mascarpone and Pineapple you will need:
- 1 Bowl
- 1 Small Bowl
- 1 Mixer
- 1 Piping Bag
- 6 Cups
Steps
HOW TO MAKE CUPS WITH MASCARPONE AND PINEAPPLE
First, put a slice of pineapple in the freezer. Then, whip the cream (1). In a sufficiently large bowl, mix the mascarpone together with the sugar (2) using a spatula.
Then, add the whipped cream, gently blend the mixture and place it inside a piping bag with a star-shaped tip (or smooth if you prefer): keep it in the refrigerator.
At this point, take the pineapple, cut some slices into small pieces and put the juice in a small bowl.
Then, take the cups, cover about 1/3 with mascarpone cream, then add 8 – 9 pieces of pineapple to the cream (do not dry them from the juice, they will make the cream even tastier), then soak 1-2 pieces of ladyfingers (or savoiardi) in the pineapple juice and place them on the cream.
Cover with another layer of cream, pieces of pineapple, and, with a piping bag with a star nozzle, make puffs forming a flower. Take out the pineapple slice from the freezer, and cut rectangular pieces; they will be used to place in the center of the cup.
Finally, here are the Cups with Mascarpone and Pineapple ready. Keep them in the refrigerator for at least an hour before serving. Enjoy your meal!
Until the next recipe.
Storage
You can store the Cups with Mascarpone and Pineapple in the refrigerator for up to 1 day, although it’s best to consume them on the same day to enjoy them at their best. I don’t recommend freezing them.
Tips and Suggestions
– If you prefer, you can replace the ladyfingers with other easily soakable cookies like savoiardi, or simply omit them: it’s up to your taste and what you have at home.
– Additionally, you can prepare the cream in advance: in this case, let the mixture rest in the refrigerator, covered with a layer of plastic wrap.
– I used glass cups, but you can replace them with glasses, small bowls, small jars with lids, or whatever you like. Alternatively, you can make a single large dessert to serve as you wish, putting the cream in one dish.
