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Life is sweet, but this dessert is even sweeter!

These sweet little squares are a perfect combination of citrus, cream and a taste of Pina Colada. They’re a a breeze to make and store in the fridge, try creating a batch yourself and let us know how you liked it!

Our Almond Anise Biscotti are what really bind all these flavors together, the refreshing of anise pairs well with the lemons and pineapple while the almonds give the dessert a much needed added bit of texture.


  • mascarpone – 14 oz (400 g)
  • almond anise biscotti – 12 pieces
  • eggs – 4 fresh, whites and yolks
  • sugar – 5 tbsp
  • cream – 3 1/3 tbsp (50 ml) sweet liquid
  • lemons – juice of 1/2 lemon
  • pineapple – 1 box compote, whole slices
  • coconut flakes – for garnish


Beat egg yolks with sugar and add mascarpone. Beat for a few minutes with it, add lemon juice and then stir gently with the pre-whipped cream. In another bowl, beat egg whites to snow.

Using a spatula, stir the mixture again. Prepare a rectangular baking dish and arrange a row of biscotti.

Top gently with pineapple juice and spread the compote and cream. Sprinkle with plenty of coconut. Make decorations with pineapple and store for a few hours in the refrigerator.

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