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Virtuoso with coffee, hazelnut and pineapple

Dessert
Mealtype
00
Hour
25
Min
Gemiddeld
Difficulty

Peel and chop the pineapple into strips to fit on the Virtuoso biscuits. Marinate the pineapple in dark rum for 20 minutes. Roast the hazelnuts in an oven at 180°C until brown, allow to cool, chop into pieces and mix with the coffee powder. Place a dollop of hazelnut paste on the Virtuoso and lay the marinated pineapple on top. Garnish with the hazelnuts, coffee crumble and a tarragon leaf.

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Ingredients

  • 4 Virtuoso

  • 80 g pineapple

  • 50 g hazelnuts

  • 50 g hazelnut paste / praline

  • 100 ml dark rum

  • 4 tarragon leaves

  • Pinch of coffee powder (Illy)

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