This is one of my favorite cold desserts for summer. Pineapple and coconut, layered in a frothy diplomat cream, with a base of wet biscuits.
These delicious cups are also fun to present to your guests, closing a nice summer BBQ or dinner al fresco.
Enjoy! 🙂
Ingredients
- 500 mlmilk
- 500 mlfresh cream
- 400 gsavoiardi-biscuits
- 250 gshaved cocount
- 50 gcorn starch
- 4 spoonssugar
- 2cans of pineapple in pineapple juice (approx 500g for each can)
- 1lemon zest
- 1vanilla bean extract
- 1 teaspoonicing sugar
Preparation
– heat the milk in a saucepan together with the lemon zest and the vanilla extract;
– meanwhile, in a separate bowl dilute the corn starch with some cold milk;
– beat the egg yolks with the sugar and add it to the diluted corn starch. Mix well;
– as soon as the milk is simmering (you will start seeing steam rising from the surface), pour the mixture of corn starch and yolks;
– remove the saucepan from the fire and stir well till the custard would thicken;
– pour the custard cream in a bowl and keep it aside till it will cool down to room temperature;
– as soon as the custard cool down, separately whip the fresh cream together with a full teaspoon icing sugar;
– pour the whipped cream onto the custard and fold gently till you will get a frothy cream. This is the diplomat cream;
– spread some diplomat cream on the bottom of your serving cups or tray;
– break a savoiardo-biscuit into two half, dip them into the pineapple juice and sink them into the layer of cream;
– top with some chopped pineapple;
– pour another layer of diplomat cream and top it with shaved coconut;
– repeat another layer starting again with a savoiardo as per above;
– final topping with a mint leaf;
– keep refrigerated for at least 6/8 hours before serving;