(Serves 6 people)

  • 1 small pineapple
  • 400 grams of savoiardi
  • 250 grams of ricotta cheese
  • 250 grams of mascarpone
  • 4 eggs
  • 7-8 tablespoons of brown sugar
  • 1 glass full of pineapple juice
  • 1 spoon of flour
  • Milk as needed



Cut the pineapple in half. Cut one half into pieces, the other one into slices;
Separate yolks from the egg whites;
Whip the yolks with 5 spoons of sugar and 1 of flour until stiff peaks form, adding the pineapple juice;
Pour the cream into a small pot and cook it until it becomes dense, then leave to cool;
With the help of an electric beater, whip together ricotta and mascarpone, then mix it with the cream;
Whip the egg whites until stiff peaks form and gently add it to the mixture;
Add the pieces of pineapple;
In a plate, mix the milk with the pineapple juice to make the syrup for the savoiardi;
To assemble your dessert, create a layer of cream and add soaked savoiardi on top;
Cover the biscuits with cream and proceed in the same manner, then add pineapple slices on the top of the last layer of cream;
Decorate the pineapple slices with brown sugar;
Leave it in the fridge for a couple of hours before serving.