Paradise Pineapple Parfaits
6 Servings
Ingredients
2-1/2 cups peeled and cored fresh pineapple cubes
3-1/2 inch thick frozen pound cake slices
1/4 cup Viva La Olive Blood Orange Olive Oil
2/3 cup heavy cream
1/3 cup mascarpone cheese
3-1/2 inch thick frozen pound cake slices
1/4 cup Viva La Olive Blood Orange Olive Oil
2/3 cup heavy cream
1/3 cup mascarpone cheese
1/4 cup sugar
2 tablespoons Viva La Olive pineapple white balsamic vinegar
1 cup toasted large flake coconut
1/2 cup rough chopped toasted macadamia nuts
1 ounce good quality white chocolate
2 tablespoons Viva La Olive pineapple white balsamic vinegar
1 cup toasted large flake coconut
1/2 cup rough chopped toasted macadamia nuts
1 ounce good quality white chocolate
Directions
- 1. Preheat oven to 350. Place pineapple in a large bowl. Drizzle 2 tablespoons olive oil over, toss to coat. Spread pineapple out single layered on large baking sheet. Brush remaining oil on both sides of cake slices, place on a medium baking sheet. Roast pineapple turning once until slightly golden about 12 minutes. Toast cake slices at the same time turning once until golden. Set aside both to cool.
- While cooling, prepare the cream: in a medium bowl, combine heavy cream, mascarpone cheese, sugar, and pineapple white balsamic vinegar. Whip with a hand or stand mixer until soft peaks form and the mixture is smooth and creamy.
- To assemble the parfaits, cut the pound cake slices into cubes. In individual serving glasses, layer as follows: Start with a layer of toasted pound cake cubes. Spoon a layer of roasted pineapple over the cake. Add a layer of the whipped mascarpone cream. Sprinkle some toasted coconut and chopped macadamia nuts on top. Repeat layers if, finishing with a sprinkle of coconut, macadamia, and a few shavings of white chocolate for garnish.
- Serve immediately or chill for up to 2 hours before serving for a slightly firmer parfait.
