Recipe for Antillean Charlotte

In a mixing bowl, combine the cottage cheese, sugar, vanilla, and mascarpone, and set aside.

Drain the pineapples, reserving the juice to soak the biscuits, and cut the pineapples into small cubes. Set aside.

Pour a little pineapple in the bottom of the mold.

On top, pour 2 tablespoons of the yogurt preparation.

Soak the biscuits in syrup and place them on top of the cheese, making sure to press them down well and fill the gaps as much as possible.

Now, place cubes of pineapple again and then cover with a few spoonfuls of yogurt, then place biscuits on top of the yogurt, pressing down firmly. Repeat the process until reaching the top of the mold, finishing with a layer of biscuits.

Once your mold is filled to the brim, close the lid firmly to push out the air, even if this means repeating the process several times. (Depending on your mold, you may need to trim the ends of the cookies that stick out).

To finish, let it rest in the fridge until the next day. To unmold it, it's simple: remove the cover, turn it over onto a plate, and open the small opening. It will slide out effortlessly!