Pineapple and mascarpone dessert

Ingredients for 6 servings:

• 250 g mascarpone
• 1 small can of pineapple, pieces, in pineapple juice
• 2 cups of cream
• 1 cup sour cream
• 50 g almonds, sliced
• 12 ladyfingers
• 1 tsp vanilla extract
• n. B. sugar
• ½ pack of cream powder (whipping cream)
• some desiccated coconut

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Remove one of the two packages from the whipped cream package and add half to the cream in a large bowl. Beat together with a hand mixer for about 4 minutes until stiff peaks form. Then add the sour cream, mascarpone, sugar, and vanilla essence and mix well. Now fold in the sliced ​​almonds and add a little more sugar, if desired. Remove the pineapple from the can and collect the pineapple juice. Divide the ladyfingers between 6 small bowls and drizzle with the pineapple juice. Sprinkle some desiccated coconut over the top and spread a layer of the cream on top. Distribute the pineapple pieces evenly over the cream in the bowls and spread a final layer of cream. Decorate with desiccated coconut or brittle and refrigerate for about 1 hour. You can also eat it straight away. It’s very filling but delicious. For dessert, half would probably be enough.