By Laura Bakhitiarian :: Romeo’s

When the opportunity popped up for us to make a giant pineapple biscuit, we had to sit and think about it for a minute… JUST KIDDING it was an immediate yes, of course – yum!

All ingredients available from your local Romeo’s.

Ingredients – Biscuit Mixture

135g butter, softened

130g caster sugar

1t vanilla bean paste

2 eggs

250g self-raising flour

200g plain flour

Ingredients – Mascarpone Cream Filling

250ml thickened cream

250ml mascarpone cheese

1t vanilla bean paste

3T caster sugar

Method

Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flour and stir to combine.

Turn mixture out onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 20-30 mins to rest.

To bake and assemble, preheat oven to 180°C.

Divide the dough into 2 even portions. Roll out 1 dough portion on a large sheet of baking paper to a 3mm-thick disc.

Use a A3 pineapple template cut out and a small sharp knife to cut a large pineapple from the dough, reserving excess. To make it easier, here is the basic shape that we used (not to size).

Use an oval shape template cut out and a small sharp knife to cut the centre from the middle of the pineapple. Remove centre and reserve with the excess dough.

Transfer the large pineapple onto the paper on a baking tray.

Repeat with the remaining dough portion.

Bake pineapples, swapping the trays halfway through cooking, for 10-15 mins or until light golden. Set aside on trays to cool.

Mascarpone Cream Filling

Whip the thickened cream, mascarpone cheese, vanilla and sugar until light and fluffy using electric beaters.

Place mascarpone cream filling in a piping bag fitted with a 2cm plain nozzle. Place 1 biscuit pineapple on a serving plate. Pipe mascarpone filling over the biscuit. Top with remaining biscuit pineapple. Pipe remaining mascarpone filling over the top of the biscuit.

Decorate with macaroons, edible flowers and or herbs, lollies and coloured chocolates.

Enjoy xx

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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