Pineapple and coconut cake

Ingredients for 1 servings:

• 200 g butter biscuits
• 100 g butter, melted
• some oil for the mold
• 250 g mascarpone
• 1 can pineapple pieces, well drained, approx. 340 g
• 1 packet of vanilla sugar
• 5 sheets of gelatin
• 100 g pineapple juice (from the pineapple pieces)
• 200 g cream
• 1 pack of cream stiffener
• 2 packets of vanilla sugar
• 50 g desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

without baking, from a 20 cm springform pan

For the base: Blend the butter biscuits with a mixer until small and mix well with the butter. Lightly oil a 20 cm springform pan. Spread the dough into the pan and press down firmly, forming a rim about 4 cm high and refrigerate the base. For the cream: Finely purée the well-drained pineapple pieces with a hand blender, then mix with the mascarpone and vanilla sugar. Soak the gelatin leaves in cold water, squeeze out lightly, and gently heat in a saucepan until liquid. Stir in the pineapple juice and then mix well with the pineapple cream. Refrigerate the cream until it begins to set. Pour the cream onto the biscuit base and smooth it out slightly. Refrigerate the cake until the cream is firm, ideally overnight. For the topping: Mix the cream stabilizer with the vanilla sugar. Whip the cream, gradually adding the cream stabilizer. Spread the cream over the pineapple cream and sprinkle with desiccated coconut.