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Prepare the ingredients.
Melt the butter with the honey. Cook the pineapple.
Pour in the tea and mix.
Pressure cooking: 4 minutes
For the mascarpone cream: Beat the egg yolks with sugar and mascarpone. Beat the egg whites until stiff and carefully incorporate them into the mixture.
To assemble: Divide the crushed cookies, cooled pineapple and mascarpone cream into the small glasses.
Tip: Sprinkle with icing sugar mixed with cinnamon or powdered unsweetened cocoa powder.