Mascarpone pineapple mousse is a dessert made with a mascarpone and pineapple purée mousse, topped with diced cooked pineapple.

This dessert can be enjoyed at the end of a meal or as a daytime snack.

Difficulty level : easy

Prep time : 15 min

Rest time : –

Cook time : –

Total time : 15 min

Yield : 6 servings

1 large fresh pineapple

1.1 cup (250 g) mascarpone

3 eggs

0.85 cup (200 ml) heavy cream

0.4 cup (80 g) powdered sugar

3 tablespoons cane sugar

1 tablespoon vanilla sugar

1 star anise

Soft butter

Pineapple :

• Prepare the pineapple so that the pulp is isolated (remove the core and eyes).
• Dice the pulp.
• Blend half of it into a purée.
• Put this purée in a saucepan with half the cane sugar and the star anise.
• Bring to a boil.
• Reduce to low heat for 5 minutes.
• Turn off the heat and let it cool down.
• Remove the star anise.
• Melt a knob of butter in a pan.
• Once hot, add the remaining pineapple cubes and cook for 3 minutes over medium heat, taking care not to blacken the butter.
• Add the other half of the cane sugar and mix.
• Cook for another 5 minutes over low-medium heat, stirring occasionally.

Mascarpone cream :

• Mix egg yolks with powdered sugar and vanilla sugar until creamy and pale in color.
• While continuing to whisk, stir in the mascarpone and fresh cream.

Assembly :

• Mix the pineapple purée with the cream.
• Add the stiffly beaten egg whites and mix gently.
• Fill the ramekins with cream and add the pineapple cubes on top.
• Put in the refrigerator for 2 to 3 hours.
• Serve and enjoy!