Toast the flaked almonds in a dry frying pan. Drain the pineapple, reserving the juice. Chop the pineapple rings into small pieces. Mix together the mascarpone, quark and icing sugar. Whip the cream with the sugar until stiff. Fold the whipped cream into the mascarpone mixture. Spread out half the mixture in a shallow dish, about 20 x 20 cm. Arrange the pineapple pieces on top. Mix half of the liqueur with 50 ml pineapple juice in a small bowl and dip the Savoiardi biscuits into it. Arrange the biscuits on top of the pineapple. Spread with the remaining mascarpone cream. Drizzle with the rest of the liqueur and sprinkle the flaked almonds on top. Refrigerate until serving.
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