With the heat of these days, and the imminent arrival of summer, here in Sicily the keyword is to consume more and more frequently fresh and light dishes! The dessert I propose to you today is not exactly what one might call a low-calorie dessert, despite being a variant of the classic tiramisu. However, the effect of freshness on the palate will be significantly superior to the traditional coffee version, thanks to the refreshing presence of pineapple, which I love. The combination with coconut then gives a certain sweetness, however partly counterbalanced by the bitter cocoa and the addition of chocolate chips between the layers. An unusual balance of flavors in my opinion for a spoon dessert truly versatile and quick to make! I recommend trying this alternative version, because, besides guaranteeing you sure success in a few simple steps, it will pleasantly surprise you! It will be the perfect dessert for all your occasions, lending itself even as a dessert for New Year’s Eve! And, believe me, you will make it again, and then again, and many more times!
If you love creamy and fresh spoon desserts, I recommend trying these super delicious ideas as well:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 10
- Cuisine: Italian
- Seasonality: New Year, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 14.1 oz pavesini
- 17.6 oz mascarpone
- 3 eggs
- 12.3 oz canned pineapple (in natural juice, not syrup)
- 3.5 oz powdered sugar
- 1 oz grated coconut
- 1 oz dark chocolate chips (optional)
- to taste unsweetened cocoa powder
- 1 pinch salt
Tools
- 1 Bowl
- Electric Whisk
- 1 Spatula
- 1 Baking Dish
- 1 Sieve
Preparation
Drain the pineapple slices and squeeze them with your hands to remove their juice and pour this into a deep plate. Cut the pineapple into chunks, leaving three whole slices for the final decoration. Meanwhile, separate the yolks* from the whites. Work the yolks, strictly at room temperature, with the powdered sugar.
Add the mascarpone and continue to work with the electric whisks at low speed.
Beat the egg whites until stiff with a pinch of salt. Incorporate them into the mascarpone cream using a spatula with slow movements from the bottom up to avoid deflating the cream.
At this point, soak the pavesini cookies needed to cover the bottom of a baking dish in the pineapple juice and arrange them vertically.
Spread a layer of mascarpone cream on top to cover the cookies, then dust with unsweetened cocoa, drained and chopped pineapple, chocolate chips, and half of the grated coconut.
Cover with a second layer of pavesini, arranging them horizontally this time.
Then proceed with the other ingredients as in the first layer. Depending on the chosen baking dish, if it’s not too large, you may be able to make a third layer. Finish by covering entirely with cocoa powder and garnish with the whole pineapple slices set aside and well-drained or according to your creativity.
Store in the refrigerator for at least 3 hours before serving, or, as I did, place it in the freezer the night before for the next day and 2 hours before serving, transfer the pineapple tiramisu to the fridge.
And voila…your pineapple tiramisu with coconut and chocolate is ready to be enjoyed!
Bon Appetit from La Cucina di FeFe!
Storage
👉 You can store the pineapple, coconut, and chocolate tiramisu in the fridge inside containers suitable for refrigeration with airtight seals or covered with plastic wrap for up to 2-3 days maximum. Freezing is possible for up to 3 months.
Tips, notes, variations and suggestions
🟣*If you are unsure about using raw eggs to make this dessert, I recommend the “safe version” of pineapple tiramisu! In this case the eggs are pasteurized with a very simple and quick practice, which involves pouring a syrup of boiling water and sugar on the fresh yolks and whipping them with the whisks until cooled. In this way the eggs to be used will no longer be raw, but pasteurized and safe, avoiding the risk of salmonella. Pasteurizing the yolks is very simple and will only take a few minutes of your time: 1) put the yolks in a large bowl with half of the sugar provided by the recipe and whisk them with electric whisks; 2) meanwhile heat in a saucepan 35 g of water with the remaining half of the sugar, over low heat, stirring with a whisk. The syrup temperature should reach 121°C, but if you don’t have a kitchen thermometer, the only tool needed to check that the mixture has reached this temperature, you can tell the syrup is ready when the clear liquid fills with white, almost transparent bubbles on the surface. In any case, the syrup must not caramelize, please! When the syrup reaches the indicated temperature, turn off the heat and pour it into the yolks with the sugar, continuing to whip with the whisks until both mixtures are combined. The syrup will cook the yolks at the right temperature, pasteurizing them. Then proceed according to the recipe.
🟣For a more delicious and delicate version, you can replace half of the mascarpone with whipping cream.
Is it possible to use fresh pineapple instead of canned, even in its natural juice?
Absolutely yes, indeed, if you are able to choose a ripe, sweet, and juicy pineapple, it is the most suitable choice, although less practical and quick.
