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.

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.

Serve warm to enjoy the melting caramel or chilled for a more intense flavor.