In my family we call this dessert ‘Beattie’s thing’, Beattie being my beloved 92 year-old aunt. It has all the ingredients of an Irish dessert from the 1970s: whipped cream, crushed biscuits with a hint of salt, acidic fruits ... And all that in 30 minutes flat! This is my updated version with yuzu (an Asian citrus fruit), ginger and a huge kiss to my beloved aunt.
CRUSH THE BISCUITS IN A FOOD PROCESSOR OR BY PLACING THEM IN A TEA TOWEL (DISH TOWEL) AND CRUSHING THEM WITH A ROLLING PIN.
MELT THE BUTTER IN A SAUCEPAN OR THE MICROWAVE, THEN MIX WITH THE CRUSHED BISCUITS. Place this mixture in the bottom of a gratin dish about
PEEL AND CHOP THE PINEAPPLE INTO SMALL CUBES. Combine it with the ginger and its syrup and the yuzu juice.
USING AN ELECTRIC BEATER, WHIP THE CREAM WITH THE MASCARPONE IN A MIXING BOWL UNTIL LIGHT. Add the icing sugar, still beating.
ONCE THE BISCUIT BASE IS QUITE COLD, COVER WITH PINEAPPLE, THEN TOP WITH WHIPPED CREAM AND LET IT REST FOR 1–2 HOURS IN THE FRIDGE BEFORE SERVING.
© 2020 All rights reserved. Published by Murdoch Books.