Simple Summer Desserts: Mascarpone with Raspberry and Pineapple
My brother and his family are in town from Ohio for a wedding we’re all attending tomorrow on the Jersey Shore. Last night, my mom had my aunt and uncle over for dinner so they could see my adorable niece Rebecca.
My mom made this super simple summer dessert. She simplified the recipe further by using store-bought phyllo cups and chocolate chips instead of shaved chocolate.
The recipe was light and refreshing — perfect for a hot summer day. Plus, it received the 1-year-old seal of approval from Rebecca who loved the mascarpone filling!
Mascarpone with Raspberry and Pineapple
Giada De Laurentiis
- 3 sheets phyllo dough (or 12 store bought phyllo cups)
- 1/4 cup mascarpone cheese
- 1/4 cup finely chopped pineapple, canned or fresh
- 1/4 cup raspberry yogurt
- Small block chocolate, for garnish
Special equipment: 2 1/2 to 3-inch cookie cutter, mini muffin tin
Preheat the oven to 350 degrees F.
Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.