Pineapple Mascarpone Cream Cups is a fresh no-bake dessert, egg-free, quick and easy: a delicious dessert to serve at any occasion.
These cups are really scrumptious and can be prepared in a short time. They take 15 minutes to make and just one hour to set.
The recipe is easy and quick and it’s ideal when you need to make a dessert in advance. I alternated layers of cookies, fresh pineapple and a soft and tasty mascarpone cream. Perfect to serve at the end of lunch/dinner or for a snack. Everybody will love it!
Pineapple cups is an easy to prepare dessert, very versatile and customizable: you can make either with slices of fresh pineapple or with slices of pineapple in syrup.
Now let’s see how to make Pineapple Mascarpone Cream Cups recipe! So let’s get started.
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Ingredients
Tools
Steps
1) Prepare the cream
First, put a slice of pineapple in the freezer. Then, whip the cream (1). In a fairly large bowl, mix the mascarpone with the sugar with a spatula (2).
Then, add the whipped cream, gently mix the mixture and place it in a piping bag with a star tip (or plain if you prefer): keep it in the refrigerator.
2) Assemble the cups
At this point, cut a few slices of the pineapple 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 pavesini ( or ladyfingers) in the pineapple juice and place them on the cream.
Cover with another layer of cream, pieces of pineapple and, using a piping bag with a star nozzle, make tufts to form a flower. Take the pineapple slice out of the freezer and cut into rectangular pieces; they will be used to place in the center of the cup.
Finally, here they are. Pineapple Mascarpone Cream Cups are ready. Enjoy!
Buon appetito.
Storage
You can store the Pineapple Mascarpone Cream Cups in the refrigerator for a maximum of 1 day, even if it is preferable to consume them during the day to appreciate them at their best. I don’t recommend freezing them though.
Tips
– If you prefer, you can replace the pavesini with other cookies such as lady fingers or pound cake: it depends on your taste and what you have at home.
– You can also prepare the cream in advance: in this case, leave the mixture to rest in the refrigerator, covered with stretch plastic wrap.
– I used small cups, but you can replace them with glasses, bowls, small jars or whatever you like.
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Varied doses for servings
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