baby pineapple cake

Roasted Baby Pineapples w/ Genoise Cake & Bruleed Marshmallow

Sarah MickeyAll Recipes, Baby Pineapple Recipes, Baby Produce Recipes, Cake, Cookie & Pie Recipes, Fruit Dessert Recipes Leave a Comment

Roasted Baby Pineapples w/ Genoise Cake & Bruleed Marshmallow

Makes 6 Servings

Baby pineapples slow-roasted with vanilla beans, then served with fluffy, eggy genoise cake and topped with bruleed marshmallow disks and flakes of maple sugar.

Roasted Baby Pineapples w/ Genoise Cake & Bruleed Marshmallow
  • 6 Baby Pineapples
  • 6 MaddyMelts Marshmallows (could substitute other marshmallows)
  • 6 Vanilla Beans
  • 6 tsp Simple Syrup (1/1 Water & Sugar)
  • 1/4 cup Sugar
  • Maple Flakes
  • 1 Recipe Genoise Cake
  • Optional: Edible Orchids for Garnish



Make the Genoise Cake and let it cool.


Use a 4” diameter ring mold to cut out portions of the cake. Brush each cake round with the simple syrup.


Preheat your oven to 350 degrees.


Remove the top and rind from the baby pineapples (we recommend using a bread knife).


Quarter each vanilla bean. Cut 1 slit in each of the pineapples’ sides (not the top or the bottom). Insert a vanilla bean quarter in each slit.


Put the pineapples in an oven-safe pan. Sprinkle their tops with the sugar.


Roast the pineapples in the oven until the bottoms look well caramelized (brown). Then flip them and continue to roast until the other side is also browned.


Remove the vanilla beans. Thinly slice the pineapple.


Put a genoise round on each plate. Top it with one pineapple’s worth of slices. Top the pineapple with a marshmallow.


Carefully brulee the marshmallows with a culinary torch. Sprinkle each plate with the maple flakes.


Optional: Tear the petals off the orchids and sprinkle them around the plate.



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