Pineapple Tiramisù

Pineapple Tiramisù is an exotic variant of the classic Italian Tiramisù. Here’s how to prepare it:

Ingredients

• 500 g of mascarpone
• 4 eggs
• 100 g of sugar
• Ladyfingers as needed (depending on the size of the container)
• 1 ripe pineapple (or canned pineapple if you prefer)
• Pineapple juice as needed
• Unsweetened cocoa powder for decoration

Preparation

1. Begin by preparing the mascarpone cream. Separate the yolks from the whites. Beat the yolks with sugar until you get a light and frothy mixture. Then, incorporate the mascarpone into the yolk cream, mixing gently to obtain a smooth mixture.
2. In another bowl, beat the egg whites until stiff. Once ready, gently fold them into the mascarpone mixture, using a spatula and moving from bottom to top so as not to deflate them.
3. Cut the pineapple into small pieces, removing the harder central core. If you prefer, you can blend part of the pineapple to obtain a puree to alternate with layers of ladyfingers.
4. Briefly soak the ladyfingers in pineapple juice. Be careful not to soak them too much to avoid breaking them and making the tiramisù too liquid.
5. Assemble the Tiramisù in a dish by alternating a layer of soaked ladyfingers, a layer of mascarpone cream, and pineapple pieces. Repeat the layers until all ingredients are used.
6. Finish with a final layer of mascarpone cream. Level the surface well.
7. Let the Pineapple Tiramisù rest in the refrigerator for at least 4 hours, better if overnight.
8. Before serving, sprinkle the surface with unsweetened cocoa powder to give a classic touch to your tropical Tiramisù.

Curiosity

This exotic version of Tiramisù replaces the coffee and Marsala traditionally used in the classic Tiramisù with pineapple juice and fresh pineapple pieces, resulting in a dessert with a fresher, fruitier taste, ideal for hot summer days or as an alternative for those who do not enjoy the more intense flavors of coffee and alcohol.