Light Pineapple Cake

Ingredients

6 servings

• 24 Bonne Maman® Speculoos Ladyfingers
• 1 pineapple
• 1 small glass of pineapple juice (about 100ml)
• 250g mascarpone
• 400g fromage blanc (or plain Greek yogurt)
• 40g icing sugar
• 4g agar-agar
• 2 tablespoons grated coconut

Steps

1. 1

   Prepare the pineapple: With a large knife, cut off both ends and then slice off the skin. Remove the 'eyes' with the tip of a paring knife, then slice the pineapple into very small pieces. Keep a few larger pieces for decoration. If necessary, remove the hard core of the fruit.

2. 2

   Line the loaf pan with plastic wrap.

3. 3

   Arrange ladyfinger biscuits around the edges of the mold, trimming them in height if necessary.

4. 4

   In a bowl, whisk together the fromage blanc, mascarpone, and powdered sugar. Add the pineapple pieces, reserving the larger ones for decoration.

5. 5

   In a small saucepan, mix the agar-agar with the pineapple juice and bring to a simmer for 1 minute while stirring.

6. 6

   Add this liquid to the mixture and stir well.

7. 7

   Pour a layer of this preparation into the bottom of the mold, place a layer of biscuits on top, then repeat the process until the ingredients are used up, finishing with a layer of biscuits.

8. 8

   Refrigerate for at least 4 hours. Unmold, add the pineapple pieces, and sprinkle with shredded coconut.