This recipe is so simple. And delicious. And time-saving. It's one of my go-to desserts. I've made it with cherries or apricots. I've made it with brandy-infused fruit. Get creative! Have fun with fruit fusion!
Ingredients:
- 1 cup peeled and diced mango
- 1 cup peeled and diced pineapple
- 10 speculoos biscuits (or 5 graham crackers)
- 2-3 tbsp. butter
- 3/4 cup mascarpone
- 1/2 cup fromage blanc (or Greek yogurt)
- 1 egg yolk
- 1-2 tbsp sugar (to taste)
- pomengrate seeds for garnish
- Cocoa powder for garnish
Instructions:
Prepare your fruit. Set aside. Using a mortar and pestle (or pulsing in a cuisinart), grind the biscuits to a sand like consistency. Place in a bowl and add the butter to the mixture and combine. The consistency should be a little sticky. Grab your serving bowls. Glass bowls or coup de champagne glasses, as pictured here, work well. Divide the cookie mixture, placing it in the bottom of your dish and pressing it down so it forms a "crust" about 1/8-1/4" thick. Chill the dishes in your refridgerator. Combine the mascarpone, fromage blanc (or greek yogurt), and one egg yolk sugar in a mixing bowl. Whisk it all together until thick and creamy, adding sugar to your taste. Grab your bowls! Layer the fruit, then the marzipan topping. (I use a rubber spatula, but a spoon works fine). Garnish with a pinch of cocoa powder and pomegrante seeds. Chill in the refridgerator until ready to serve!
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Bon Appétit, Baby!
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