Pineapple sundae

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 6 - 8

Instead of traditional ice cream, this sundae is made with mascarpone cheese cream, whipped with cream and sugar. Pineapple chunks are grilled until crisp and grilled, then served on grilled pound cake slices. Serve with a dollop of cream cheese frosting, drizzle with warm chocolate sauce, and sprinkle with toasted nuts. The recipe also includes detailed instructions for making chocolate sauce in the microwave. Use it in any other dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g semi-sweet chocolate, chopped, or chocolate chips
110 g butter, thinly sliced
3/4 cup cocoa powder
1 and 3/4 cups + 2 tablespoons sugar
1 tbsp. + 2 tbsp. low-fat cream
1 cup mascarpone cheese, room temperature
1 store-bought pound cake, cut into 6-8 thick slices
2 teaspoons of vegetable oil
1 fresh pineapple, peeled, cored and cut into wedges
Toasted coconut and/or peanuts, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: semi-sweet chocolate, cocoa, cupcake, mascarpone cheese, coconut flakes, cream, Pineapple

Cooking the dish according to the recipe:

Combine the chocolate and butter in a microwave-safe bowl. Microwave at 50% power for 2 minutes; stir, then microwave in 30-second intervals until completely melted. Stir in the cocoa powder and 1 3/4 cups of sugar until smooth.
Microwave the mixture on full power for 5 minutes, stopping occasionally to stir. Don't worry if the mixture looks grainy; continue heating and stirring until smooth. Add 1 cup of heavy cream and microwave on full power for another 2 minutes. Pour into a thermos to keep the chocolate sauce warm.

Whisk the remaining 2 tablespoons cream and 2 tablespoons sugar into the mascarpone in a bowl, cover and refrigerate.
Preheat the grill to medium heat. Lightly brush the cake slices with vegetable oil and grill for 1-2 minutes per side. Lightly brush the pineapple with vegetable oil and grill until charred, about 1 minute per side.
Place pineapple wedges on each cake slice, top with a dollop of mascarpone cream, and drizzle with warm chocolate sauce. Sprinkle with coconut and/or nuts, if desired.

Categories:

recipe / Backyard Recipes / Summer dishes / Grill, barbecue / Grilled vegetables and fruits / Desserts / Cupcakes, biscuits / Cakes / / Duff Goldman