Summary

Ingredients

• 500 g mascarpone
• 500 g low-fat quark
• 2 tablespoon lemon juice
• 1 packet lemon peel, grated
• 1 small can pineapple pieces with juice
• 10 tablespoon coconut milk
• 10 tablespoon powdered sugar
• 1 packet rusks with coconut

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Instructions

1. Mix the mascarpone and low-fat quark together well in a bowl. Drain the pineapple and collect the juice. Add about 8 tablespoon of the pineapple juice to the cream and mix.
2. Then gradually stir in the grated lemon zest, lemon juice, coconut milk and powdered sugar and stir until everything is nice and creamy. Now fold in the pineapple pieces until they are evenly distributed in the cream.
3. Put the coconut rusks in a freezer bag, it is best to put this bag again in a freezer bag so that there is no mess if the inner bag breaks and chop the rusks into small crumbs with a rolling pin.
4. Now distribute the rusk crumbs evenly over the cream so that they form a kind of lid. It is best to finish the dessert 1 - 2 hours before serving so that the rusk can absorb the liquid in the cream and get a slightly doughy consistency. At least that`s how it tastes best for me.
5. If you prefer an alcoholic variant, you can simply replace the coconut milk with Batida de Coco.