Pina Colada Parfait

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 1 can(s) (425 ml) Pineapple
  • 1 TABLESPOON Lemon juice
  • 5 TABLESPOONS white rum or 2-3 drops of rum aroma
  • 2 Package. Vanillin sugar
  • 3 fresh eggs (Gr. M)
  • 4 TABLESPOONS Sugar
  • 200 g Mascarpone (Italian cream cheese)
  • 50 g Coconut flake
  • 7-10 Tbsp fresh pineapple and
  • 7-10 Tbsp Coconut chips or flakes
  • 7-10 Tbsp parchment paper

Directions

  1. 1

    Drain the pineapple. Cut the pineapple into small pieces, except for one slice. Puree 3/4 of the pineapple pieces. Stir in lemon juice, rum and vanilla sugar

  2. 2

    Separate eggs. Beat the egg whites until stiff, adding sugar. Stir in egg yolk. Mix mascarpone, pineapple puree and coconut flakes. Carefully fold in first the beaten egg white mixture, then the remaining pineapple pieces

  3. 3

    Cut out 6 strips (each approx. 10 x 32 cm) from parchment paper. Place one strip each around a soufflé dish (approx. 9 cm Ø; 1/8 l capacity) so that the parchment paper protrudes 2-3 cm over the edge

  4. 4

    Pour in parfait mass. Leave in the freezer for 4-5 hours (preferably overnight). Remove paper. Cut the rest of the pineapple into pieces. Decorate parfaits with pineapple and coconut

Nutrition Facts

KCAL
350 kcal
CARBS
23 g
FATS
23 g
PROTEINS
6 g

Categories & Tags

Dessert