Ingredients :

• Mascarpone (250 g) — This is the base, don’t skimp. Get the full-fat version, not light—the light version makes the cream runny and it’s a disaster. Take it out of the fridge 10 minutes before using: rock-cold, it forms lumps and the mixture never truly becomes smooth.
• Pineapple (fresh or canned) — Canned pineapple works very well here and has the advantage of giving you the soaking syrup directly. If you use fresh pineapple, choose it very ripe: it should smell strong at the base and yield slightly under your fingers. A scentless green pineapple is just sugar water—avoid it.
• Ladyfingers (Biscuits à la cuillère) — Go for the classic variety. Biscuits that are too thin will disintegrate in the syrup before you even place them in the dish. They need to hold up, absorb, but remain recognizable once in the dessert.
• Eggs (3) — The yolks provide creamy richness, while the whipped whites provide lightness. Without the whites, the cream is compact and heavy—edible, but not the same dessert. Whip them until very stiff: when you turn the bowl upside down, they shouldn’t move a millimeter.