Pineapple Mascarpone with Ginger-Cream

I came up with this recipe recently when I had to buy a pineapple for my roast duck with pineapple-chili-caramel and ended up having way too much pineapple. Plus, I recently read somewhere that desserts served in a glass are the new black!

The really great thing about this dessert is that it can prepared in advance. All you have to do when your guests are there, is to take it out of the fridge (which is especially handy given that dessert is usually served at a stage in the evening when the last thing you want to do is to disappear into the kitchen for lengthy intervals).

Ingredients (serves 4): 

250 gr Mascarpone
150 gr yoghurt (I use a creamy variety)
300 ml cream, whipped with a bit of sugar
Half a pineapple, cut into 5mm thick pieces
2 tablespoons Amaretto
2 tablespoons sugar
1 tablespoon brown sugar
1/2 tablespoon grated ginger
3 handful Amarettini
Butter

Preparation: 

1. Place the mascarpone in a bowl. Add the yogurt and mix well until you achieve a smooth consistency. Add the Amaretto and the (white) sugar before carefully folding in roughly half of the whipped cream. Set aside. 

2. Mix the rest of the whipped cream with the ginger. 

3. Heat some butter in a pan and add the pineapple. Allow to fry gently until the fruit begins to brown. Sprinkle with the brown sugar and allow to caramelize. If you want to, you can add a bit of rum or calvados at this point. Once that has bubbled away, set the pineapple aside to cool off. 

4.  Place the Amarettini on a kitchen towel and fold. Repeatedly bash the towel using a rolling pin or a pan until the Amarettini are crumbly.

5. Once the pineapple has cooled off, you can start assembling your dessert. Using a piping bag, fill a layer of mascarpone cream into each glass and top with some Amarettini-crumble and pineapple. Repeat this process one more time before adding a final layer of mascarpone. Finally add a generous dollop of the ginger-cream to top it all off. Place in the fridge until you are ready to serve.