Name: Pineapple-Coconut Dessert Dream
Prep time: 35 min
Cook time: 240 min
Total time: 275 min
Yield: 8 Portionen
Ingredients: 250 g white chocolate; 350 g whipping cream; 2 piece pineapple; 2 piece Eggs (size M); 40 g cornstarch; 50 g Sugar; 80 g Butter; 2 tbsp desiccated coconut; 1 pack Cherry Swiss roll (approx. 400 g); 5 tbsp white rum; cocktail cherries for decoration

This Thermomix® recipe for Pineapple-Coconut Dessert Dream is ready in 4 h 35 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This pineapple-coconut dessert is an absolute eye-catcher at every summer party! The combination of juicy pineapple, creamy chocolate ganache and a hint of rum makes it an unforgettable taste experience. I like to make this trifle when I want to conjure up something special for my family or friends. The preparation is a bit more complex, but the result is worth it. It tastes especially good when served well chilled. A real dessert dream!

Ingredients (11 ingredients)

250 g white chocolate
350 g whipping cream
2 piece pineapple
2 piece Eggs (size M)
40 g cornstarch
50 g Sugar
80 g Butter
2 tbsp desiccated coconut
1 pack Cherry Swiss roll (approx. 400 g)
5 tbsp white rum
cocktail cherries for decoration

Preparation (11 steps)

Chop chocolate

Thermomix® Setting

8 sec/Speed 7

Place 250 g white chocolate in pieces in the mixing bowl and chop for 8 sec./speed 7. Then transfer to a bowl.

Boil the cream

Thermomix® Setting

5 min/194°F/Speed 2 90

Put 350 g whipping cream into the mixing bowl and bring to the boil for 5 min./90°C/speed 2.

300

Prepare ganache

Pour the hot cream over the chopped chocolate and stir with a spatula until the chocolate is completely melted. Refrigerate the chocolate cream for at least 4 hours.

Prepare pineapple

Peel 2 pineapples (save the green and some slices for decoration) and dice the flesh. Weigh out 600 g diced pineapple.

Purée pineapple curd

Thermomix® Setting

20 sec/Speed 8

Place 600 g diced pineapple, 2 eggs, 40 g cornstarch and 50 g sugar in the mixing bowl and purée finely for 20 sec./speed 8.

Cook pineapple curd

Pour the mixture into a saucepan and bring to the boil briefly over medium heat, stirring constantly. Remove from the heat immediately, strain the mixture through a sieve if desired.

Stir in butter

Stir 80 g butter into the still warm pineapple curd. Let the mixture cool down.

Roast desiccated coconut

Roast 2 tbsp desiccated coconut in a pan without fat, remove and let cool.

Whip ganache

Whisk the chilled ganache with the whisk of an electric mixer until creamy.

Prepare Swiss roll

Cut 1 pack of cherry Swiss roll into slices and drizzle with 5 tbsp white rum.

Layer trifle

Distribute biscuit slices on the bottom and on the edge of a large glass bowl. Add some curd, spread the remaining diced pineapple on top. Layer the remaining curd and ganache on top. Sprinkle with desiccated coconut. Garnish with pineapple slices and green, and cocktail cherries as desired.