Mascarpone and pineapple mousse cake with thermomix
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Loading... (7 votes, average: 4.00 out of 5)Loading...In this post we will show you how to prepare not only a delicious dessert but also a spectacular one. Mascarpone and pineapple mouse cake with thermomix.
This fascinating cake with a soft and at the same time crispy texture combined with the subtlety of mascarpone cheese, the aroma and flavor of pineapple is simply unmissable. This recipe uses mascarpone
Surprise your guests with this dessert.
Mascarpone and pineapple mouse cake with thermomix
Mascarpone and pineapple mousse cake with thermomix
Persons
4
Cooking time:
20 minutes
Total Time
20 minutes
Kitchen room
Spanish
Spanish
Category:
desserts with thermomix Vegetarian Recipes with Thermomix
Ingredients of mascarpone and pineapple mousse cake with thermomix
- 80 grams of butter
- 175 grams of icing sugar
- 200 grams of digestive style biscuits
- 240 grams of mascarpone cheese or cream cheese
- 80 grams of brown sugar
- 1 pineapple cut into cubes
- 75 grams of grated coconut
Preparation of mascarpone and pineapple mousse cake with thermomix
- To begin the preparation of this spectacular mouse cake, crush the cookies in the Thermomix bowl, program.
- 10 seconds / Speed 5
- Then add the measure of brown sugar and butter, mix, program.
- 10 seconds / Speed 5
- Pour this cookie dough into a tart pan and spread it all over the bottom so that it is even with the bottom of the pan. Refrigerate for 20 minutes.
- Meanwhile, after washing and drying the Thermomix bowl well, add the type of cheese you have chosen Mascarpone or cream cheese and mix with the icing sugar, program.
- 2 minutes / Speed 2
- As the cheese is mixed with the sugar in the Thermomix bowl, dice the pineapple and set aside.
- At the end of the two minutes, add only 2/3 parts of the pineapple cut into cubes (we will use the rest for the presentation), mix and program
- 5 seconds / Speed 2
- Now, remove the biscuit base that you have put in the tart pan from the fridge and pour in the mascarpone cheese and pineapple mixture. Spread all the cream on the biscuit base and smooth the surface with the help of a spoon.
- Add the rest of the pineapple cubes on the surface and sprinkle the grated coconut. To finish, refrigerate again but this time for at least 3 hours.