Pineapple Tiramisù is a delicious no-bake dessert that can be considered a variant of the more classic Tiramisù known to everyone. It is easy to prepare and keeps well in the fridge. It’s great in the summer when turning on the oven to make a cake is often out of the question, but I also make it at other times of the year because everyone always loves it. In short… I would call it a four-season recipe suitable for a variety of occasions and perfect when you have guests or when it’s “our turn” to bring the dessert. Trust me and try it!
Other spoon dessert ideas not to be missed:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8/10 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pineapple Tiramisù
- 8.8 oz ladyfingers
- 3 eggs (medium)
- 2.1 oz sugar
- 17.6 oz mascarpone
- pineapple, canned (one can)
- 1 pinch cream of tartar
- 4 amaretti (for decoration)
Tools
- 3 Bowls
- Electric Whisks
- 1 Dish deep
- Baking Dish rectangular (12 x 9 inches)
Preparation of Pineapple Tiramisù
Separate the yolks from the whites, placing them in two different bowls.
Combine the sugar with the yolks and beat them very well with an electric whisk until you obtain a light and frothy mixture.
In a third bowl, work the mascarpone well with a spoon or spatula until creamy, then add it gradually to the yolk and sugar mixture.
Once all the mascarpone has been incorporated into the mixture, gradually fold in the whipped egg whites, being careful to mix from bottom to top with a spatula to prevent deflating.
Quickly soak the ladyfingers in the pineapple syrup and make the first layer in a rectangular baking dish (mine measures 12 x 9 inches).
Cover the ladyfingers with a layer of cream, then place a second layer of ladyfingers (also soaked in pineapple syrup).
Finally, cover everything with the remaining cream, arrange pineapple slices on the surface as desired (you can place them whole or in pieces, as you prefer), and decorate with crumbled amaretti.
Place the tiramisù in the fridge for a few hours before serving and always store it in the fridge! Enjoy! Paola
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