Ingredients
Method
Preparation
- In a mixing bowl, whisk together the eggs, granulated sugar, and vanilla sugar until pale and creamy.
- Add the mascarpone cheese to the mixture and blend until smooth.
- Gradually fold in the all-purpose flour and baking powder until fully combined to form a batter.
- In a saucepan, heat the 150 g sugar over medium heat without stirring until it melts and turns amber, then remove from heat.
- Pour the caramel into prepared baking molds, place a slice of pineapple on top, and spoon the batter over the pineapple.
Baking
- Preheat your oven to 350°F (180°C) (convection setting) and bake for 25 to 30 minutes.
- Check for doneness by inserting a knife into the center; it should come out clean.
- If the tops dome, gently flatten them before inverting onto a plate.
Serving
- Serve warm to enjoy the melting caramel or chilled for a more intense flavor.
Notes
Store in an air-tight container in the refrigerator for 3-5 days or freeze for up to 2 months.