Summary

Ingredients

• 500 g mascarpone
• 500 g quark, (cream or low-fat quark)
• 50 g powdered suar, or amount as required
• 2 egg (s)
• 1 can pineapple, cut into pieces (drained weight 50g)
• 50 g desiccated coconut
• 3 cl liqueur, (Malibu), or coconut syrup
• 1 pack ladyfingers
• possibly praline (s), (coconut pralines) to decorate

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Instructions

1. At the beginning, drain the pineapple pieces well and collect the juice. Separate egg yolks and whites. Add the quark and mascarpone to the egg yolk, mix well with the mixer until a creamy mixture is obtained. Then stir in the powdered sugar (if you like it sweeter, take 100g, less sweet just a little less). Then stir in the liqueur, the taste can also be varied here, it is only important that the cream does not become too runny. Coconut syrup can also be used as an alcohol-free variant, but then reduce the powdered sugar. In addition, approx. 50-70g desiccated coconut are stirred in.
2. Beat the egg whites until stiff and stir in too.
3. Brush the ladyfingers with the collected pineapple juice and place them next to each other in a mold so that a kind of bottom is created. Then distribute half of the cream on the ladyfingers. Next, put a layer of pineapple pieces, making sure that these have drained off really well. Then spread the rest of the cream. Finally, smooth everything out well and sprinkle with the remaining desiccated coconut and decorate with the remaining pineapple and, if necessary, coconut pralines.
4. Chill the whole thing for at least 12 hours.