Steps

• Carefully drain the canned pineapple, but don’t throw away the juice!

  You’ll need it for soaking the biscuits.

  Put the juice in a shallow and wide bowl.

  From the pineapple slices, cut some into small cubes: these will be inserted between the layers of cream.

  Set aside 1 or 2 whole slices for the final decoration on top, or slice them thinly if you prefer.

  If the pineapple juice seems insufficient for soaking all the biscuits, you can slightly dilute it with some water.

  

• Prepare the Light Mascarpone Cream:

  Separate the yolks from the egg whites.

  In a large bowl, combine the yolks with erythritol.

  Using electric whisks, whip the mixture until it becomes light, fluffy, and airy.

  It’s important to work the yolks well to incorporate as much air as possible.

  Add the mascarpone (which should be at room temperature to make blending easier) to the yolk and erythritol mixture.

  Gently mix with the electric whisks (at low speed) or with a spatula until you get a smooth and perfectly homogeneous cream, without lumps.

  In another clean bowl, whisk the egg whites until stiff peaks form.

  You can add a pinch of salt to help them stabilize.

  Fold the whipped egg whites into the mascarpone cream.

  Do this with extreme gentleness, a little at a time, mixing with a spatula or spoon in an upward motion.

  This step is crucial to maintain the lightness and fluffiness of the cream.
  

  

• Assembling the Tiramisu:

  Now that the cream is ready, let’s proceed with assembling.

  Take your dish (or multiple small dishes or individual cups) that you have chosen for your tiramisu.

  Soak the Pavesini:

  The Pavesini are very absorbent, so the soaking step must be extremely quick.

  Break the Pavesini into pieces suitable for the container you are using.

  Dip them quickly in the pineapple juice (a fleeting touch on each side) and arrange them on the bottom of the container, creating the first layer.
  

  Cover the layer of biscuits with a generous layer of the light mascarpone cream.

  Distribute some of the pineapple cubes you set aside on top.

  Continue alternating layers of soaked Pavesini, cream, and pineapple cubes until you run out of ingredients.

  Always finish with a layer of cream.
  

  

• The Rest in the Refrigerator:
  

  Once assembled, your Pineapple Tiramisu needs to rest to firm up and allow the flavors to blend perfectly.

  Cover the container with plastic wrap, making sure it adheres well, including direct contact with the cream surface.

  Place the tiramisu in the refrigerator for at least an entire night (or a minimum of 4-6 hours if you’re really in a hurry).

  The longer it rests, the better it will be!
  

  

• Decoration and Enjoyment:
  The day after (or after the resting time), take the tiramisu out of the refrigerator.

  Now it’s time to add the final touch!
  

  Take your cocoa biscuits and crumble them finely (you can do this by hand or in a mortar) and generously sprinkle them over the surface of the tiramisu.

  If you like, also add a generous sprinkle of shredded coconut for an even more tropical touch.

  Complete the decoration by placing the whole slices or thin slices of pineapple you set aside.

  You can also add a few fresh mint leaves for a touch of color and fragrance.
  

  

• Now your Sugar-Free Pineapple Tiramisu is ready to be enjoyed.

  A true triumph of fresh flavors and a velvety texture that will win over everyone, both adults and kids.

  Serve it and enjoy every spoonful of this light delight!