I am so not a chocolate eater. I think we’ve been over this before. I am a total sucker for fruity and cakey desserts. Creme brulee, too. Key Lime Pie…and…oh goodness…pineapple upside down cake. Drool.
The upcoming RootSource Challenge – hosted by CookThink – was to use pineapple in your recipe. Rather than try to use it in some sort of rice dish – or in the typical upside down dessert – I wanted to do something a little different. This just so happened to coincide with a shoot that I was working on for a client. There were some recipes that they were developing to post on their website lying around – I never talk about clients on this blog…but when you’re there, you’re family, ok?
The recipe for Pineapple Tiramisu caught my eye. Talk about a dream dessert – all of the creamy, custardy, Mascarpone-y goodness of tiramisu with a blast of fruit flavor! I was sold. It is everything I had hoped it would be – creamy and sweet but not overly so…and punctuated by juicy pineapple taste and texture.
I changed the recipe up my making them in individual spring-form pans – 4 small pans will be filled by this recipe. This also helped in keeping its shape. If you don’t care about that, make it in a trifle bowl or individual dishes. I also soaked the ladyfingers in an equal mixture of Malibu Pineapple Rum and pineapple juice. Instead of covering the top of my forms with the berries, I wanted to show off the ring on the top. So, instead, I garnished with a few blackberries and powdered sugar. Any mixture of fruit to garnish – as well as mint or basil – would be tasty and beautiful. When making this recipe, beat the crap out of the eggs. Seriously. Until clear, at least. You will regret it if you don’t. I also recommend refrigerating this for longer than an hour – several hours to overnight would be best.
Pineapple Tiramisu – recipe originally found here – serves 4
- WHISK egg yolks and 4 tbsp sugar together in a mixing bowl. When the color turns clear, add mascarpone cheese and stir until consistency is smooth.
- REMOVE skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom. Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice.
- DRAIN contents into a strainer and preserve juice. Discard chopped pineapple in strainer.
- CUT remaining pineapple into 1 inch slices.
LAYERING THE TIRAMISU:
- SOAK 10 lady fingers in pineapple juice until liquid is absorbed. Do not allow them to sit too long.
- PLACE a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple.
- ADD a thick layer of mascarpone cream. Repeat process.
- GARNISH by alternating lady finders, remaining pineapple slices, sliced strawberries and wild berries.
- REFRIGERATE for a minimum of 1 hour before serving.