Pineapple Mimosa Tiramisu

I can guide you in preparing a Pineapple Mimosa Tiramisu, an exotic variation of the classic Italian tiramisu. This version replaces coffee and cocoa with pineapple and a citrus-flavored cream, proposing a fresh and colorful dessert.

Ingredients

• 250 g of mascarpone
• 100 g of granulated sugar
• 3 eggs (with yolks and whites separated)
• 1 pinch of salt
• 200 g of ladyfingers
• 1 ripe pineapple (or canned pineapple in syrup)
• Pineapple syrup or orange juice for soaking the ladyfingers
• Grated zest of 1 untreated orange
• 1 lemon (the juice to season the pineapple)
• Powdered sugar for decoration

Preparation

1. Begin by separating the yolks from the whites of the eggs. Beat the yolks with sugar in a bowl until you have a frothy and light mixture.
2. Add the mascarpone to the whipped yolks and gently mix until you get a smooth and uniform cream.
3. Whip the egg whites with a pinch of salt until stiff peaks form and fold them into the mascarpone cream with movements from the bottom up so as not to deflate them.
4. Add the grated zest of the orange to the mascarpone cream.
5. Dice the pineapple, season it with lemon juice and, if you like, a bit of granulated sugar.
6. Quickly soak the ladyfingers in pineapple syrup or orange juice and create a first layer at the bottom of a baking dish.
7. Distribute half of the diced pineapple over the soaked ladyfingers.
8. Cover with half of the mascarpone cream and smooth it out well.
9. Create another layer of soaked ladyfingers, followed by the remaining diced pineapple, and finish with the rest of the mascarpone cream.
10. Let it rest in the refrigerator for at least 3-4 hours, better if overnight.
11. Before serving, decorate the tiramisu with a sprinkling of powdered sugar to mimic the mimosa appearance of the pineapple and add some diced pineapple on top for decoration.

Curiosity

Tiramisu is an Italian spoon dessert, with its origins contested between the Veneto and Friuli-Venezia Giulia regions. The classic version is made with ladyfingers soaked in coffee and a mascarpone cream, all dusted with bitter cocoa. The mimosa variant is named after the namesake flower, typical for March 8th, as the yellow surface of the cream resembles the color of this flower.