Delicious summer dessert: Creamy pineapple delight made easy

In the summer, you dream of a dessert that isn’t too sweet, well-chilled, with a creamy but fruity taste. If our predictions are correct, we have an excellent proposal. Additionally, the preparation is simple and quick. Try it, and you’ll return to this recipe until autumn.

Cold desserts reign supreme in the summer. Cheesecakes and ice creams are definitely at the top of the list. However, there are many more possibilities. Today, we have a proposal for a delicious cake for which the necessary ingredients can be purchased well in advance.

Cancelled pineapple provides this dessert's fruity flavour. You'll need condensed milk, yogurt, and cream for the creamy layer. The base is made from biscuits and butter. On your shopping list, you also need agar-agar or gelatin. We assure you that even during the season for fresh fruits, it's worth gathering the necessary ingredients and making this dessert. It's fluffy and creamy, and the pineapple adds a touch of sweetness.

When you prepare this dessert, you can expect questions about the creamy layer. It’s delicious and light. This results from combining three types of dairy products—yogurt, cream, and condensed milk. This last product is being used more and more in various baked goods. Such milk is thick and enhances the flavour. It is created by evaporating water from whole milk. Depending on your preference, you can use either sweetened or unsweetened milk for this dessert.

Ingredients:

• 6 slices of canned pineapple + 125 ml (1/2 cup) of sweet syrup from the fruit
• 200 grams (7 oz) of biscuits, they can be chocolate-flavoured
• 100 grams (3.5 oz) of butter
• 400 ml (1.7 cups) of heavy cream (30% fat)
• 300 grams (10.6 oz) of thick natural yogurt
• 200 grams (7 oz) of condensed milk
• 3 teaspoons of agar-agar

Preparation:

1. Blend the biscuits into a fine powder and mix with melted butter. Line the bottom of the springform pan with the mixture. Press it down firmly with the bottom of a glass to ensure an even surface.
2. Cut the pineapple into small pieces. Mix with the syrup.
3. Combine the heavy cream, yogurt, condensed milk, and agar-agar in a saucepan.
4. Bring the mixture to a boil on low heat, stirring constantly.
5. Pour the mixture onto the prepared base.
6. Once the mixture has cooled, place the springform pan in the refrigerator for about two hours.
7. Heat the syrup with pineapple on low heat, stirring constantly.
8. Pour the cooling, thickening fruit glaze over the chilled dessert. Return it to the refrigerator for the final 40 minutes.