Mascarpone Cream with Pineapple and Mango Fruit Topping

For the fruit layer:

Peel the mangoes. Hollow out the baby pineapples. Cut off the top of the pineapple so that it can be filled with cream later. Cut off mango flesh and crush. Season with 1 tbsp. sugar and rum, then refrigerate.

For the cream:

Separate the eggs. Beat egg yolks with 2 tbsp. sugar and vanilla sugar until creamy, stir in mascarpone. Whip the egg whites with 1 tbsp. sugar until stiff and fold into the egg yolk and mascarpone mixture. Place the finished cream in the refrigerator for one night.

Arrange the fruit on a plate, fill the pineapple with mascarpone cream and place it on top. Place the topped cap of the pineapple next to it as a garnish and decorate with mango strips.

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