Pineapple Tiramisù, here’s a delicious variation of the original coffee tiramisù recipe, one of the most well-known and appreciated desserts in the world. A tasty and fresh spoon dessert, ideal for ending a lunch or dinner.
With a light and delicate flavor, it is perfect for the warmer season, but I assure you that you’ll appreciate it all year round. It’s really good! Everyone likes it, both adults and children.
The pineapple tiramisù is an original idea to bring to the table a different spoon dessert. Its preparation is simple and quick, ideal even for those with little cooking experience.
I prepared it with pavesini because my family likes it made only with these cookies, but of course, you can substitute them with ladyfingers if you prefer them more.
If you prefer, you can also present it in convenient single-portion cups: they make it an elegant and practical dessert to serve, perfect for concluding a dinner with friends or a family lunch, like in the case of the Cups with Mascarpone and Pineapple
Let’s see together how to make the recipe for Pineapple Tiramisù. Prepare the ingredients and let’s start!!
Read the tips at the end of the recipe for an optimal outcome of the dessert.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 500 g mascarpone
- 4 eggs (at room temperature)
- 4 tablespoons sugar
- 1 package pineapple, syrup (or fresh)
- 1 package pavesini (or ladyfingers)
- leaves mint (for decoration)
Tools
To make the Pineapple Tiramisù recipe you will need:
- 1 Hand mixer
- 1 Stand mixer
- 1 Baking dish 9 x 9 inches
- 1 Piping bag
Steps
First, pour the juice from the pineapple can into a plate to use for soaking the pavesini (or ladyfingers), then take from the jar 5 slices of pineapple and pat them dry with paper towels.
Cut them into cubes and set aside. Then, prepare the cream for the tiramisù.
First, take the eggs and separate the whites from the yolks. Beat the yolks and sugar with an electric mixer until you get a smooth and frothy cream. Then add the mascarpone (discard the preservation liquid if present) and continue blending.
Separately, whip the egg whites until stiff (in the stand mixer) and, when they have a firm consistency, add them to the yolk mixture. Blend well with upward movements to avoid deflating the egg whites.
Cover the bottom of a square baking dish (9 x 9 inches) with some mascarpone cream; then, soak the pavesini (or ladyfingers) in the pineapple juice, passing them once on both sides, and place them in the dish to fill all spaces.
Then, cover the pavesini with the cream, scatter pineapple cubes here and there, and continue in this way to form 3 layers.
Finally, cover with the last layer of pavesini; put the leftover mascarpone cream in a piping bag with a star tip and create some roses: finish with pieces of pineapple and some fresh mint leaves.
At this point, place the tiramisù to rest in the refrigerator for at least 3 hours. Here is the Pineapple Tiramisù ready. Enjoy your meal!
Until the next recipe.
Storage
Store the Pineapple Tiramisù in the refrigerator for up to two days, in an airtight container.
Tips
– For the best result, eggs should be at room temperature before whipping.
– Take the mascarpone out of the fridge at least half an hour before using it.
– Don’t soak the pavesini too long in the pineapple juice; the movement should be quick. This way, you’ll avoid them becoming too soft or falling apart.
– You can also prepare the tiramisù the day before: it will be even better.
Variants
With the same process, you can experiment with different flavors by adding the fruit you like most. For example, you can replace the pineapple with strawberries or peaches for a more summery version.
There are several variations of this dessert that can be customized based on personal taste:
– Pineapple and coconut Tiramisù: adding coconut flour to the cream or decorating with coconut flakes.
– Pineapple and lime Tiramisù: replacing part of the pineapple juice with lime juice for a more tangy flavor.
Egg Pasteurization
Put 25 g of water and sugar in a saucepan and bring to a boil (it must reach a temperature of 250°F), stirring well to dissolve the sugar completely.
In a bowl, whip the yolks and add the hot sugar syrup in a stream as soon as it is ready. You should obtain a light and frothy mixture. Then proceed normally, excluding the use of egg whites.
Tips for purchase and storage
When buying, choose those with a green-yellow skin, intact and without cuts. For storage, keep it for 3 – 4 days at room temperature, if it is still unripe; if it is ripe, store it in the refrigerator.
When buying, choose those with a green-yellow skin, intact and without cuts. For storage, keep it for 3 – 4 days at room temperature, if it is still unripe; if it is ripe, store it in the refrigerator.
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FAQ (Questions and Answers)
What are the properties of pineapple?
It is low in calories, due to its high water content, but it still offers fiber, vitamin C, potassium, and iodine. It is a diuretic food capable of removing fluids.
Why is it recommended to consume it after meals?
Consuming after particularly heavy meals aids digestion, thanks to bromelain, an enzyme that aids in the digestion of proteins.
