tropical tiramisu February 26, 2008


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

  • ½ cup pasteurized egg yolks
  • 1 lb Mascarpone cheese
  • 6 tbsp sugar
  • 1 pineapple
  • 1 box of lady fingers
  • 4 strawberries, cut half
  • ¼ pint wild berries

–  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.


   – 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.


Johnny Zone Feb 27, 2008 11:02 pm

Very nice mascarpone+pineapple= yum
I think you will take the cake on the contest. This is a very cool recipe.

GadgetGeek Feb 28, 2008 10:02 am

You amaze me… just a few ingredients, put together with a crafty hand. Very good looking, it had to be good tasting. > says CP…

Gretchen Noelle Feb 28, 2008 11:02 am

What a fun and different idea! Great combo!

Rowdy Feb 28, 2008 10:02 pm

Sounds tasty. I bet that pineapple’s acid cuts beautifully through the heavy stuff.
I’ll take 2 dozen.

Kaykat Mar 1, 2008 03:03 pm

Very different, sounds really interesting! Fruits with tiramisu sounds like a good thing :)

Jaime Mar 1, 2008 08:03 pm

WOW! i LOVE pineapple! like you, i love anything w/fruit…and i am a huge fan of tiramisu :) can’t wait to try this!

Hillary Apr 1, 2008 01:04 pm

Oooh interesting take on the tiramisu! Nicely done.

Fearless Kitchen Apr 2, 2008 09:04 am

This looks interesting. The stodgy side of me is saying, “Pineapple in tiramisu? Blasphemy!” while the rest of me is saying, “Where can I get some?” Seriously, though, it looks good.