Time: 30 minutes



  • 1 medium pineapple, peeled, cored and chopped. Top
  • 30ml rum
  • ½ cup brown sugar
  • 1 Tbls pink peppercorns
  • 1 lime, juice and zested
  • 300ml thickened cream
  • 300ml marscapone 
  • 1 vanilla bean
  • 1/3 cup icing sugar, sifted
  • 2 large meringues, crushed
  • 2 passionfruit
  • ¼ toasted coconut flakes
  • mint


  1. In a large frypan on medium to high heat, add the pineapple, rum, sugar, pepper, lime juice and ½ cup of water. Allow to simmer for 30 minutes or until the pineapple is tender and soft. Allow to cool.
  2. Using electric beaters, beat the cream, mascarpone, vanilla and icing sugar until soft peaks form. 
  3. Add the pineapple mix to the bottom of a serving glass, add a generous dollop of cream and top with a crushed meringue, passionfruit pulp, coconut, mint and some more pink peppercorns.
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