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23 May 2020

Enjoy this refined dessert!

This spring, PointAlbert and Obumex serve you some delicious ‘culinary inspiration’ recipes. Ready to enjoy this refined dessert?

with mascarpone and crunchy almond biscuit

Serves 4:

  • ½ a pineapple
  • 200 g mascarpone
  1. 50 g sugar

For the syrup:

  • 300 ml water
  • 200 g cane sugar
  • 200 ml rum
  • 1 cinnamon
  • 1 vanilla
  • 2 star anise
  • 2 kaffir lime leaves
1 piece of ginger

For the ‘croquant de Cordes’:

  • 2 egg whites
  • 220 g icing sugar
  • 50 g sieved flour
  • 125 g almond shavings (preferably roughly shaved)

How to prepare the pineapple:

  • Peel the pineapple and cut out the core.
  • Mix all ingredients for the syrup and bring to the boil.
  • Leave the pineapple simmer in the syrup for a little while; make sure the cooking liquid totally covers the pineapple.
  • Leave the pineapple to cool down to room temperature for maximum ½ a day.
  • Mix the mascarpone and sugar into a smooth cream.

How to prepare the ‘croquant de cordes’:

  • Preheat the oven to 160°C.
  • Lightly beat the egg whites and mix with the sugar and sieved flour.
  • Then add the almonds, carefully spooning them in the mixture.
  • Place a baking sheet on the oven dish and, using a spoon, place small dollops of the mixture on the oven dish; make sure to leave enough space between them.
  • Bake in the oven for about 15 minutes until golden brown.


  • Place a spoonful of the mascarpone in the middle of the plate.
  • Nicely lean the pineapple against it and place a cookie on top.
  • Finish with an edible flower and some popping sugar for an extra wow effect.

Bon appétit!

For more information on PointAlbert catering, please go to www.pointalbert.com

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