Pineapple and Truffle Dessert
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 pck. Pudding powder (almond custard)
- 500 ml milk
- 1 tablespoon sugar
- 1 packet amarettini
- 1 can pineapple pieces
- 1 cup whipped cream
- 1 tablespoon desiccated coconut
- 1 handful pistachios
- 1 packet vanilla sugar
- 1 pack cream stabilizer
Print Recipe
Pin Recipe Instructions
- Prepare the almond custard according to the instructions on the packet. Instead of two tablespoons of sugar, I only use one. Let the pudding cool, stirring occasionally to prevent skin from forming.
- Then put the pudding in a glass bowl. Crumble the amarettini into small pieces and place on top of the pudding. Whip the whipped cream with a packet of vanilla sugar and a packet of cream stabilizer and spread over the biscuit crumbs. Drain the pineapple pieces and place in the bowl.
- Fry one to two tablespoons of coconut flakes in a pan without fat and spread on the pineapple. Finally sprinkle a handful of pistachios on top for decoration. Serve cold.
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