Ingredients
- 400 g of mascarpone
- 10 cl of coconut cream
- 5 eggs
- 100 g of sugar
- 1 small Victoria pineapple
- 1 mango
- 2 ripe passion fruits
- 2 tablespoon(s) of rum
- 24 spoon cookies
- 30 g grated coconut
Preparation
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Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture is foamy, then add the mascarpone and coconut cream. Mix well, set aside.
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Beat the egg whites until stiff and gently incorporate them into the mascarpone mixture.
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Peel the pineapple and mango. Cut them into small cubes of around 1.5 cm. Mix them and reserve. Hollow out the Passion fruit and mix the flesh with the rum.
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Place the biscuits in the bottom of the glasses – cut them in 2 if necessary – and soak them in the passion fruit-rum mixture.
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Place a layer of fruit on the biscuits, then a layer of cream. Repeat the operation and sprinkle with grated coconut. Place in the refrigerator for at least 6 hours before serving.
