Quick dessert in a glass with ricotta, pineapple, and sponge cake – ready in minutes
Quick dessert in a glass with ricotta and caramelized pineapple. A simple, light, and easy-to-make recipe, perfect for any sweet moment at home.
Quick dessert in a glass with ricotta, pineapple, and sponge cake
Course: DessertCuisine: InternationalDifficulty: Easy5
servings20
minutes25
minutes350
kcal1
hour10
minutesSometimes, the most beautiful desserts don’t come from a perfect plan—they come from adaptation.
That’s exactly what happened with today’s dessert. I started with an idea, things didn’t go exactly as planned, but the sponge cake turned out perfect, and the cream… well, it challenged me a little.
Since waste has no place in my kitchen, I adapted along the way.
The result? A quick dessert in a glass, light, balanced, with smooth ricotta, caramelized pineapple, and layers that complement each other perfectly.
A simple dessert, full of personality—sweet, quick, and made with love.
Ingredients (Serves 4–6 glasses)
- Sponge Cake:
3 eggs
3 tablespoons sugar
3 tablespoons flour
1 teaspoon baking powder
Vanilla, to taste
- Cream:
1 container ricotta (≈ 250 g)
3–4 tablespoons powdered sugar (to taste)
200 ml heavy cream, whipped
2–3 tablespoons shredded coconut
Vanilla, to taste
10 g gelatin (optional)
- Caramelized Pineapple:
Pineapple slices from a can (≈ 6–8 slices)
3–4 tablespoons pineapple juice (from the can)
2 tablespoons brown sugar
30 g butter
Preparation method
- Tip: Sugar can be adjusted to taste. The cream’s consistency depends on how well the whipped cream is incorporated. For a firmer cream, you can optionally add a little gelatin.
- Sponge Cake
Separate the eggs. Beat the egg whites until stiff, gradually adding sugar until glossy. Gently fold in the yolks, vanilla, and flour mixed with baking powder. - Pour into a lined baking tray and bake at 170–180°C (340–356°F) for 20–25 minutes, or until a toothpick comes out clean.
- Cream
In a bowl, mix ricotta, powdered sugar, and vanilla until smooth. Add shredded coconut, then gently fold in whipped cream to keep it airy. Optional: Add a little gelatin for a firmer cream if needed. - Caramelized Pineapple
In a pan, combine butter, pineapple slices, brown sugar, and pineapple juice. Cook over medium heat until the sugar melts and the pineapple caramelizes lightly. Remove from the heat and let it cool slightly. - Assembly
In each glass, alternate layers of sponge cake, cream, and caramelized pineapple. For extra flavor, lightly soak the sponge cake with pineapple juice.
Repeat the layers until the glasses are filled, then refrigerate the dessert for at least 1–2 hours, allowing the layers to set nicely. - Decoration
Place a slice of caramelized pineapple on top of each glass, along with a few pineapple cubes, letting the caramel syrup gently drip over the layers. A small mint leaf is always a simple and elegant choice for decoration—and… we’re ready to serve. - Serving
A simple, light, and balanced dessert, born from adaptation and the desire not to waste anything.
It’s the kind of dessert in a glass that comes together quickly, looks beautiful, and gives you exactly that little moment of indulgence you need on an ordinary day.
Simple, full of personality, and made with love—if the idea appeals to you, don’t hesitate to try it and, of course, share it with your loved ones.
