How to cook
Pour into a large bowl and add the mascarpone.
Beat the egg whites until they're fluffy and pour them over the mascarpone and egg yolks, but mix gently, preferably with a kitchen spatula, so that they do not lose their volume.
Whip the whipped cream and immediately add to the egg cream.
The juice is separated from the pineapple tin and the biscotti are dipped in it. Arrange a row of biscotti, cream and repeat the process.
The easy biscuit cake is topped off with mascarpone cream and the pineapple slices are placed on top.
Enjoy this pineapple and mascarpone biscuit cake!
Source: Ina Syarova