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!

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