Mexican Pineapple Dessert
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 can pineapple, unsweetened, 420 g drained weight, finely chop
- 70 g almond (s), peeled, round
- 4 egg yolks, lightly beaten
- 105 g suar, rather less
- 105 ml sherry, dry, rather more
- 0.25 ¼ teaspoon, leveled cinnamon powder
- 125 g sour cream
- 125 g mascarpone
- 20 ladyfingers
- 1 glass apricot jam
- 50 g almond sticks
Print Recipe
Pin Recipe Instructions
- If you don`t like dessert very sweet, you should use ladyfingers without sugar coating or scrape them off.
- Mix the pineapple pieces, ground almonds, egg yolks, sugar, half of the sherry and cinnamon in a saucepan. Cook this mixture over low heat, stirring constantly, until the sauce thickens, but long enough to safely kill salmonella. Let cool down.
- Coat the ladyfingers with a thin layer of apricot jam. Place half in a bowl, then spread half of the remaining sherry on top. Pour half of the pineapple mixture over it. Place a second layer of ladyfingers in the bowl, spread the rest of the sherry and pineapple mixture on top.
- Mix the sour cream with the mascarpone and pour a layer over everything. Finally decorate with toasted almond sticks. Warning, the pens will go black within seconds after nothing has happened for a long time. So that everything can go through, you should prepare the dessert at least half a day in advance.
- Tip:
- A bowl with a vertical rim and a size of around 15 cm or 17 cm in diameter is ideal. The size is decisive for the thickness of the different layers. Since this dessert is usually only cooked on special occasions, you should also pay special attention to the quality of the ingredients.
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