If you’re looking for an exotic and refreshing dessert that will impress your guests as well as your taste buds, this cake is the perfect choice. The combination of creamy texture, refreshing pineapple, and a delicate hint of coconut, enriched with the aroma of rum and the freshness of lime, will transport you to tropical paradises with every bite.
Ingredients:
- 200 g ladyfingers
- 500 ml sweet sour cream
- 250 g mascarpone cheese
- 1 can pineapple chunks in juice
- 100 g powdered sugar
- 1 tsp vanilla extract
- 1 tbsp rum
- Zest of 1 lime
- Fresh mint leaves for garnish
- 50 g coconut
Instructions:
Chop the pineapple into smaller pieces and drain, reserving the juice. Mix the pineapple with rum and let it sit for 10-15 minutes to absorb the flavor.
Whip the sweet sour cream with powdered sugar until stiff peaks form. In a separate bowl, beat the mascarpone cheese until smooth, then gently fold it into the whipped cream along with the vanilla extract and shredded coconut.
Dip the ladyfingers in the pineapple juice, ensuring they are moist but not overly soaked, and arrange them at the bottom of a dish. Spread a layer of the mascarpone cream mixture over the ladyfingers. Top with chopped pineapple and repeat the layers, finishing with a layer of cream.
Grate the lime zest over the top and garnish with fresh mint leaves. Refrigerate the cake until chilled and set.
